STUFFED CHICKEN BREAST MARINARA

Stuffed Chicken Breast Marinara image

If you have large enough chicken breasts you can slit a hole in the side and stuff instead of pounding the breasts thin, also alfredo sauce may be used in place of marinara. You can prepare the cheese mixture, roll up into the chicken breasts and place into the baking dish, cover with plastic wrap and refrigerate up to 24 hours in advance, or just prepare the cheese mixture a day ahead

Provided by Kittencalrecipezazz

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

8 boneless skinless chicken breasts (pounded thin)
seasoning salt
black pepper
2 cups marinara sauce or 2 cups alfredo sauce
1 cup shredded mozzarella cheese (or to taste)
1 (15 ounce) ricotta cheese
1 teaspoon dried Italian seasoning (rubbed between fingers to release flavors)
2 tablespoons finely chopped onions
0.5 (10 ounce) package frozen spinach (thawed and hand-squeezed dry)
2 teaspoons fresh minced garlic
2 eggs, lightly beaten
1/4 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
seasoning salt
black pepper

Steps:

Set oven to 350 degrees.
Butter a 13 x 9-inch baking dish.
In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
Divide the cheese mixture into 8 even servings.
Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
Place into the baking dish seam-side down.
Repeat with the remaining seven breasts.
Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
Bake for about 40-45 minutes.
Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).

Nutrition Facts : Calories 388.8, Fat 18.9, SaturatedFat 9.4, Cholesterol 170.9, Sodium 658.7, Carbohydrate 12.5, Fiber 2.3, Sugar 6.4, Protein 40.6

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