Ingredients:
3/4 cup chopped fresh mozz cheese
3/4 cup frozen chopped spinach, thawed and squeezed dry
1/2 ricotta cheese
1/4 cup oil packed sun-dried tomatoes, finely chopped
1 egg, beaten
1 garlic clove, minced
1 tsp pesto
3/4 tsp salt, divided
4 boneless skinless chicken breast, pounded to 3/8 inch thickness
1 tbsp olive oil
1/4 tsp pepper
Directions:
Heat oven to 350. Line small rimmed baking sheet with foil; spray with cooking spray.
Combine mozz, ricotta, spinach, sun-dried tomatoes, egg, garlic, pesto and 1/2tsp salt in a medium bowl.
Place chicken on plastic wrap-lined surface; spread each breast with 1/2 c filling, leaving 1/2 inch border all around. Roll up breasts from pointed end; secure with toothpicks. Place on baking sheet. Brush with oil and sprinkle with remaining salt & pepper.
Bake 30 minutes or until chicken is no longer pink in center. Remove chicken and baste with pan juices. Cover loosely with foil; let stand 5 minutes.
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