Sesame-Coated Chicken Stuffed with Ricotta and Spinach

Ingredients

• Chicken:
• 2 (6-ounce) packages prewashed baby spinach
• 1 cup (8 ounces) Homemade Ricotta Cheese
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon salt, divided
• Dash of freshly grated nutmeg
• 6 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 2 tablespoons sesame seeds
• Sauce:
• 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

Preparation

1. Preheat oven to 450°.
2. 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.
3. 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.
4. To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.