Stuffed Chicken Marinara
Serves 4. Recipe is by Julie Kay.
2 pounds thin-cut, boneless, skinless chicken breasts
¼ cup butter, melted
1 cup Italian bread crumbs
2 cups ricotta cheese
2 cups fresh baby spinach
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
2 cups marinara sauce
6 slices mozzarella cheese
1. Dredge each chicken breast in butter and then in Italian bread crumbs to coat.
2. Mix together ricotta cheese, baby spinach, basil, oregano and Italian seasoning.
3. Place chicken breasts on wax paper and place a couple of large spoonfuls of cheese mixture on top of each one. Roll each one up in jellyroll fashion and fasten with toothpick.
4. Pour marinara sauce over all and slow cook on Low for 6 to 8 hours. Remove and top with mozzarella cheese slices. Allow to melt and serve with pasta of choice.