Easy baked chicken. Very moist and flavorful.
Heat oven to 350 degrees F. Spray a 13 x 9 casserole dish with cooking spray and set aside.
In large bowl, combine ricotta cheese and spinach. Set aside.
Using a meat mallet or rolling pin, flatten each chicken breast to about a 1/4 inch.
Spread 3 tablespoons pesto onto each chicken breast; top each with cheese mixture. Carefully roll up the chicken and secure with toothpicks.
Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt, and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Place chicken on the prepared baking dish. Pour any remaining egg mixture around chicken breasts.
Bake 40-45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 598 | ||
Calories from Fat: 113 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 160.4mg | 49 % | |
Sodium 1438.4mg | 50 % | |
Potassium 922.5mg | 24 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 40.9g | ||
Protein 73g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 598
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