6 servings (serving size: 1 chicken roll and about 1/2 cup sauce)

Vary the greens used in the stuffing, depending on your mood and preference. For an earthier flavor, try a combination of arugula and escarole instead of spinach.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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.

Step 4

To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently. Serve with chicken.

You May Like

Ratings & Reviews

grammiedodo1's Review

January 29, 2015
this was excellent, i enjoy it so much

randomgibberish's Review

September 10, 2011

Tapestrae's Review

December 02, 2008
We used the homemade ricotta. This dish was EXTREMELY bland. My husband suggested using some pancetta (would ruin the Cooking Light aspect) to make it better, but we haven't tried it yet.