I had some leftover tomato sauce and I was tired of the same old recipes. This is sort of a version of chicken parmesan, only with a little spinach added and the chicken is rolled up. It really was a nice variation to the classic. It changed it up just enough to create a new dish without totally taking away the traditional flavors. Serve with a side of pasta or baked potato, and this will be a winner. Enjoy!
Total Time: 1 hour
1 (10 ounce) package frozen spinach, thawed and drained
2 ounces cream cheese, room temperature
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, grated and divided
1/2 teaspoon garlic powder
2 boneless chicken breasts, trimmed and cut in half lengthwise
Salt and pepper
1 cup milk
1/2 cup Italian style bread crumbs
1/2 cup panko bread crumbs
2 Tablespoons olive oil
1 cup of tomato sauce, recipe here
1. Preheat oven to 375. In a medium bowl, mix together spinach, cream cheese, parmesan cheese, 3/4 cup mozzarella cheese, and garlic powder until well combined.
2. Season chicken with salt and pepper. Spread about 1/4 cup of the spinach mixture onto each piece of chicken. Start at the short end and roll up the chicken. Secure with a toothpick.
3. Place milk in a bowl and both kinds of bread crumbs in a shallow dish. Dip each rolled up chicken into milk, then bread crumbs and place in a baking dish. Drizzle with olive oil and bake for 30 minutes.
4. Remove from oven, pour tomato sauce over chicken. Top with remaining 1/4 cup of mozzarella cheese and bake for another 15-20 minutes or until chicken is cooked through and no longer pink.