Mozzarella-Stuffed Chicken

“It's what's inside these rolled-up chicken breasts that counts: a tasty blend of mozzarella and ricotta cheeses, spinach and sun-dried tomatoes. Slicing the chicken on the diagonal makes an attractive presentation. This came from The Cooking Club Of America. I have not tried this just posting for safe keeping.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Line small rimmed baking sheet with foil; spray with cooking spray.
  2. Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
  3. Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around. Roll up breasts from pointed end; secure with toothpicks. Place on baking sheet. Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.
  4. Bake 30 minutes or until chicken is no longer pink in center. Remove chicken; baste with pan juices. Cover loosely with foil; let stand 5 minutes. Remove toothpicks. Serve whole or slice on the diagonal.

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