Chicken Florentine Rollatine

Copper Chef Copper Crisper

Recipe Type:  Chicken
Servings  4
0.5  cup  whole milk ricotta  
4  ounce  frozen spinach, thawed and excess water removed  
2  tablespoon  grated pecorino cheese   
1  pound  thin-sliced chicken breasts  
2  cup  all-purpose flour  
2    eggs, whisked  
2  cup  seasoned Italian breadcrumbs  
0    Kosher Salt  
0    Freshly ground black pepper  
0    marinara sauces   


Preheat oven to 400 degrees. 1. In a medium sized bowl, combine the ricotta, spinach and pecorino; mix to combine. 2. Lay the chicken cutlets on a cutting board, Season with salt and pepper. 3. Place a heaping tablespoon of the cheese mixture onto each of the chicken cutlets and spread it over the meat. 4. Roll the cutlet to form a roulade. Use toothpicks to secure the chicken. 5. Dip the cutlets into the flour, then the egg, and finally, in the breadcrumbs. 6. Place each breaded roulade onto a Copper Crisper Tray. 7. Spray the roulades with cooking spray. 8. Bake until cooked through and golden brown, about 30-35 minutes. 9. Serve with marinara sauce.