Prosciutto Chicken Rolls

Name: Prosciutto Chicken Rolls
Ingredients: cooking spray; 6 skinless, boneless chicken breast halves; 2/3 cup ricotta cheese; 1/3 cup frozen chopped spinach - thawed, drained, and squeezed dry; 2 tablespoons drained and chopped oil-packed sun-dried tomatoes; 2 tablespoons grated Parmesan cheese; 6 thin slices prosciutto; 1 3/4 cups marinara sauce; 6 toothpicks

9 ingredients

7 steps

Ingredients

cooking spray
6 skinless, boneless chicken breast halves
2/3 cup ricotta cheese
1/3 cup frozen chopped spinach - thawed, drained, and squeezed dry
2 tablespoons drained and chopped oil-packed sun-dried tomatoes
2 tablespoons grated Parmesan cheese
6 thin slices prosciutto
1 3/4 cups marinara sauce
6 toothpicks

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2

Place chicken breast halves between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness.
3

Mix ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese together in a bowl.
4

Place 1 slice prosciutto on top of each chicken breast; spread ricotta cheese evenly on top. Roll up chicken and secure with a toothpick.
5

Arrange chicken rolls in the prepared baking pan; cover with 1 cup marinara sauce. Cover baking pan with aluminum foil.
6

Bake in the preheated oven until sauce is bubbly, about 15 minutes. Uncover and baste chicken rolls. Continue baking, uncovered, until chicken is no longer pink in the center, about 5 minutes more.
7

Slice each chicken roll into 4 or 5 slices. Spoon remaining 3/4 cup marinara sauce on top.