Ingredients
- 34 cup chopped fresh mozzarella cheese
- 34 cup frozen chopped spinach
- thawed and squeezed dry
- 12 cup ricotta cheese
- 14 cup oil packed sun dried tomatoe
- finely chopped
- 1 egg
- beaten
- 1 garlic clove
- minced
- 1 teaspoon pesto sauce (purchased refrigerated)
- 34 teaspoon coarse salt
- divided
- 4 boneless skinless chicken breast halves
- pounded to 3/8-inch thickness
- 1 tablespoon olive oil
- 14 teaspoon pepper
Instructions
- Heat oven to 350.
- Line small rimmed baking sheet with foil; spray with cooking spray.
- Combine mozzarella cheese, spinach, ricotta cheese, sun dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.
- Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around.
- Roll up breasts from pointed end; secure with toothpicks.
- Place on baking sheet.
- Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.
- Bake 30 minutes or until chicken is no longer pink in center.
- Remove chicken; baste with pan juices.
- Cover loosely with foil; let stand 5 minutes.
- Remove toothpicks.
- Serve whole or slice on the diagonal.
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