Loved by all.
Must make again.
We use organic, fair trade, and or local ingredients
2 boneless skinless chicken breasts
½ cup of ricotta cheese
¼ cup of pecorino Romano cheese
1 ½ cups of fresh spinach
1 or 2 tomatoes sliced thinly (depending on the size of your tomato)
4 big slices of fresh mozzarella
½ cup of plain panko bread crumbs (we have these – they have very few ingredients)
Salt and Pepper
Lots of basil
Cut each chicken breast in two (filet them).
Pound them out so they are thin.
Mix pecorino and ricotta cheese.
Lay out 4 piece of chicken.
Spread on a heaping teaspoon of ricotta mixture.
Put on a piece of mozzarella, and a sprinkle of basil, salt and pepper.
Put on a couple of pieces of tomato.
Heap a big handful of spinach.
Roll the whole thing and secure with a toothpick.
Dredge in egg.
Roll in breadcrumbs (I put some cheese and basil in the breadcrumbs).
Put in a baking dish greased with olive oil.
Drizzle each roll up with a bit of olive oil as well.
Bake on 350 until done. It took about 45 minutes – but I test by feeling the chicken (and how easily it springs back). I always sacrifice one roll up to make sure!
Enjoy! We did!!
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