Florentine Chicken Rolls

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)

1 cup bread crumbs

1/2 cups grated Parmesan cheese divided additional for topping

1 bag fresh baby spinach

3 clove minced garlic 

 olive oil for sauteeing

½ cup part-skim ricotta cheese

3 eggs beaten

3 ounces mozzarella shredded

2 cups marinara sauce

red pepper flakes

2 teaspoons oregano

cooking spray

lemon zest

1 tablespoon lemon juice

Instructions

Preheat the oven to 450 degrees

Prep the chicken: pound the chicken until they are thin (very thin) and have expanded in surface area (for more filling).

Combine the breadcrumbs in a shallow bowl with 1/4 cup parmesan cheese, 1 teaspoon oregano and set aside.

Prep the filling: Chop the spinach and saute it with the garlic, red pepper flakes and just a drizzle of olive oil for 4 to 5 minutes or until wilted. Combine the sauteed spinach with the ricotta, 1/4 cup parmesan cheese, lemon juice, zest and 1 beaten egg.

Place the remaining eggs in a separate shallow bowl and set aside.

Assemble the chicken: Smear a small amount of marinara on the bottom of a large baking dish and. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling on one end of the chicken and roll it up so that the edges meet to form a "seam". Dip the entire chicken roll in the beaten egg, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. This step is horribly messy and gooey and sticky.  Many of your chicken rolls will look odd and sad but don't worry they will cook up beautifully.  Make sure your rolls are not touching this will make sure they brown nicely all the way around.  Lightly spray each roll with oil.

Bake for 25 minutes. 

While the chicken is baking warm your marinara. I take this opportunity to add additional parmesan or herbs to my sauce.

After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and sprinkle with mozzarella and additional parmesan. Bake for another 3-5 minutes or until cheese is melting.