The directions were pretty straight forward. First I gathered the ingredients: chicken cutlets, ricotta cheese, parmigiano cheese, fresh mozzarella, marinara sauce, spinach, egg, olive oil, garlic and bread crumbs.
Next I chopped the spinach and sauteed it with garlic and olive oil.
When it is just wilted and smelling super yummy, take it off the heat and mix it in a bowl with a cup of ricotta, 4 tbsp. of parmigiano cheese and an egg.
Once it is combined well, take a scoop of the mixture and put it on each piece of chicken and roll it closed.
When each roll was stuffed I put it in an egg wash and then rolled it in breadcrumbs to coat it.
When everything was covered, they went into a baking dish. I made sure the edges weren’t touching so that they would cook all the way through. When the dish was full I put it into the oven at 450 degrees for 25 minutes.
While it was baking, I cut up the fresh mozzarella and heated up some leftover spaghetti sauce from Sunday’s lasagna.
After 25 minutes I pulled the cooked chicken from the oven and covered it with the pasta sauce and the fresh mozzarella. Then it went back in for 3 minutes to melt the cheese.
Even though I didn’t follow the directions exactly, the finished product was really mouth watering!