6 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon extravirgin olive oil
2 tablespoons sesame seeds
1 1/2 cups chopped tomato
2/3 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1 teaspoon extravirgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground red pepper
1/8 teaspoon salt
How to Make It
Preheat oven to 450°.
To prepare chicken, heat a large nonstick skillet over medium heat. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently. Drain spinach in a colander, pressing until barely moist. Place spinach on a cutting board; finely chop. Place spinach in a medium bowl. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and nutmeg; stir well to combine.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil. Sprinkle rolls with sesame seeds, pressing gently to adhere. Bake at 450° for 20 minutes or until chicken is done.
To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.
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