This was a quick week night dinner. I usually like chicken thighs better but the chicken turned out moist and flavorful. I served it with an apple, walnut and Romaine salad with greek yogurt dressing. This served more than 2 (depending on the size of the breast) but you could easily double for more servings. This would also be good with a marinara sauce.
1 6 oz bag of pre-washed spinach
1 tablespoon olive oil
1/4 cup of part skim ricotta (you could also use full fat)
Salt and pepper to taste
1/4 cup grated parmesan cheese
2 boneless, skinless chicken breasts
1/2 cup panko flakes
1 teaspoon smoked paprika
1/4 cup parmesan cheese
Preheat oven to 450.
Heat olive oil in a large non stick pan over medium heat. Add spinach to the pan and cook until spinach wilts, about 4-5 minutes. Stir frequently. Drain spinach in a sieve, pressing to remove any excess water. Place on a cutting board and finely chop. Place in a medium size bowl. Add ricotta and parmesan cheese, salt and pepper and stir well to combine.
Place chicken breast between 2 sheets of wax paper. Pound to flatten to about 1/4 inch using a meat mallet or rolling pin. Place half of the ricotta mixture in the middle of the chicken leaving a 1/4 inch border. Using the short side roll up in a jelly roll fashion and place seam side down in a 2 quart baking dish that has been sprayed with cooking spray. Repeat with the remaining chicken breast.
Sprinkle chicken with the panko flakes, parmesan cheese and smoked paprika. Bake at 450 for 20 – 30 minutes until chicken is done