SPINACH- STUFFED CHICKEN PARMESAN

FAST

Loaded with spinach and ricotta, then coated with crunchy bread crumbs and topped with tomato sauce and mozzarella, this dish rivals anything you’d get at a fancy Italian restaurant. Instead, prepare it in minutes in the air fryer and plan a date night in. You’ll need toothpicks to secure these stuffed and rolled cutlets.

MAKES 2 CHICKEN BREASTS

PREP TIME: 10 minutes

COOK TIME: 13 to 14 minutes

BAKE: 380°F

½ cup bread crumbs

⅓ cup grated Parmesan cheese, divided

½ cup fresh baby spinach, chopped

¼ cup ricotta cheese

1 egg

2 chicken cutlets or breasts, cut into slices and pounded thin

Olive oil spray

2 tablespoons tomato sauce

½ cup mozzarella cheese

Salt

Ground black pepper

1 . In a medium bowl, stir to combine the bread crumbs with about half of the Parmesan cheese. Set aside.

2 . In another medium bowl, combine the spinach, ricotta, and remaining half of the Parmesan cheese. Mix together with a fork until well combined.

3 . In a small, shallow bowl, whisk the egg with a fork.

4 . Lay the chicken out on a baking sheet sprayed with oil or lined with parchment paper, and spread about 2 tablespoons of the spinach mixture on top of each piece.

5 . Roll up each piece, securing the end with a toothpick.

6 . Dip each chicken roll in the egg and then in the bread crumb mixture to coat.

7 . Place the chicken rolls seam-side down in the fryer basket. Spray with olive oil and bake for 12 minutes, or until the internal temperature reaches 180°F and the juices run clear. (Angle the thermometer to hit the thickest part of the chicken.)

8 . Remove from the air fryer, and spoon 1 tablespoon of the tomato sauce over each chicken roll.

9 . Top with the mozzarella cheese and return to the air fryer. Bake for another 1 to 2 minutes, until the cheese melts, and serve.

Variation tip: You can substitute panko or seasoned bread crumbs instead of plain bread crumbs. This recipe would also be delicious with ham and Cheddar cheese stuffed inside and with chicken gravy on top.

Cooking tip: When pounding the chicken flat, you can place it in a zip-top bag to reduce the mess. You can use a meat tenderizer or rolling pin for this.

PER SERVING (1 PIECE): Calories: 526; Total fat: 20g; Saturated fat: 9g; Cholesterol: 226mg; Sodium: 793mg; Carbohydrates: 23g; Fiber: 2g; Protein: 64g