Baked Chicken Parmesan Rolls



4 chicken breasts
1/2 cup organic breadcrumbs
1/2 cup freshly grated parmesan cheese, divided
1 teaspoon oregano
1/2 teaspoon garlic powder
2 eggs, beaten
5 oz frozen thawed spinach, squeezed dry of any liquid
1/3 cup part skim ricotta cheese
8 slices fresh mozzarella
1 cup marinara sauce
1 teaspoon Salt, divided
1 teaspoon pepper, divided


Preheat oven to 400 degrees. Slice chicken breasts in half and pound thin.

In a large bowl combine breadcrumbs, oregano, garlic powder, 1/4th cup Parmesan cheese 1/2 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl add the whisked eggs.

In a third bowl combine the spinach, ricotta cheese, Parmesan cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Lay chicken down on a working surface and spread 2 tbsp of spinach mixture on each.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish.

Bake for 25-30 minutes. Remove from the oven. Top each with marinara sauce and cheese slices.

Bake until cheese is melted.


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