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Mozzarella Chicken Rolls Recipe

Mozzarella Chicken Rolls Recipe
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Prepare the ingredients before making Mozzarella Chicken Rolls in your home. Then, follow these steps below to serve Mozzarella Chicken Rolls for your family or friends.

Ingredients: Mozzarella Chicken Rolls

  • 2 lb thinly sliced skinless chicken breasts ( 8 4oz pieces)
  • 1 cup italian style bread crumbs
  • 6 tbsp grated parmesan cheese
  • 5 oz chopped fresh baby spinach
  • 8 slice chopped bacon
  • 1 clove minced garlic
  • 1/2 cup chopped onion
  • 2/3 cup ricotta
  • 8 slice fresh mozzarella slices
  • 1 jar favorite marinara sauce
  • 1 fresh chopped basil

How to Make Mozzarella Chicken Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Mozzarella Chicken Rolls in your home by yourself.

    Step 1
  • If the chicken is not already thinly sliced, prep by pounding the chicken until thin enough for quick cooking.
  • Step 2
  • Prep the filling: Chop the bacon and fry until almost crisp, add the chopped onion and saute until soft. Drain the grease and add the garlic and chopped spinach, saute for just a couple of minutes to wilt spinach.
  • Step 3
  • Combine ricotta, parmesan and spinach mixture and set aside.
  • Step 4
  • Assemble the chicken: Oil the bottom of a large baking dish and preheat oven to 450°F.
  • Step 5
  • Place 2 tbsp spinach mixture in center of chicken breast, roll up and place seam down in baking dish. Repeat for remaining pieces. Sprinkle each piece with bread crumbs.
  • Step 6
  • Cover with foil and bake for 20 minutes. Uncover and bake another 5-10 minutes until crispy browned and cooked through.
  • Step 7
  • Spoon 1-2 tbsp of marinara on each breast and cover with slice of mozzarella and sprinkle with fresly chopped basil. Return to a hot oven just until marinara heated and cheese is melted.
  • Step 8
  • Note: leave a little space between breasts so each are covered with crumbs and all get good and crispyfied perfectly. :-)
  • Step 9
  • Pairs wonderfully with my Roasted Bacon Onion Veggies and Brussels Sprouts and either of my Risotto recipes.
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