Chicken Rollatini

Preheat oven to 450°F. Wash and dry chicken breasts, cut them in half so they’re nice and thin. Season both sides with salt and pepper. Set aside.

Lightly coat a baking dish or pan with olive oil or spray. Set aside.

Combine breadcrumbs and half the Parmesan cheese in a bowl and put half of the egg in another.

Shred 2 ounces of mozzarella cheese and put it into a bowl. Combine with the other half of the Parmesan as well as the squeezed spinach, the remaining egg and the ricotta cheese.

Lay chicken on a working surface and spread 2 tablespoons of spinach mixture on each filet. Roll up each one and lay them seam side down on your work surface.

Dip chicken in egg wash, then in breadcrumbs and lay them seam side down in the baking dish. Drizzle with olive oil.

Slice remaining mozzarella into thin slices. Make sure you have enough slices to cover each Rollatini. Set cheese aside.

Bake the chicken for 25 minutes. Remove from oven, top with marinara sauce and sliced mozzarella cheese.

Bake until cheese is melted and bubbling, 4-5 minutes. Serve with additional sauce on the bottom of the plate and sprinkle with Parmesan cheese.