Spinach And Ricotta-Stuffed Chicken Parmigiana

Name: Spinach And Ricotta-Stuffed Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None boneless skinless chicken breasts (1 3/4 lbs); 1 cup baby spinach leaves; 1 1/4 cups ricotta cheese; 1/4 cup flour, seasoned with salt and pepper; 2 None eggs; 2 tbsp milk; 1 1/2 cups stale breadcrumbs; None None Vegetable oil, for shallow-frying; 1 cup jarred tomato pasta sauce; 1 cup grated mozzarella cheese

Servings: persons

1
Preheat the oven to 400u00b0F. Oil a large shallow baking dish.
2
Using meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 1/4-inch thick. Cut each piece in half.
3
Top each chicken piece with spinach and ricotta, leaving 1/4-inch border around edges. Fold in half to cover filling, pressing down firmly. Secure with toothpicks.
4
Coat chicken in flour; shake off excess. Dip in combined egg and milk, then in breadcrumbs.
5
Heat oil in large skillet on medium-high heat. Cook chicken, in batches, until browned. Drain on paper towels.
6
Place in prepared dish. Top with pasta sauce and mozzarella. Bake for 10 mins, or until cheese is melted and chicken is cooked through.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 None boneless skinless chicken breasts (1 3/4 lbs), 1 cup baby spinach leaves, 1 1/4 cups ricotta cheese, 1/4 cup flour, seasoned with salt and pepper, and more.

Yes, Spinach And Ricotta-Stuffed Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!