A delightful twist on classic chicken parmesan, these stuffed chicken rolls are filled with a creamy spinach and cheese mixture, breaded, and baked to perfection.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect texture.
In a mixing bowl, combine the cream cheese, spinach, 3/4 cup mozzarella, and 1/4 cup parmesan until well mixed.
Use room temperature cream cheese for easier mixing.
Pound the chicken breasts to an even thickness, then spread the filling evenly over each piece.
Pounding the chicken ensures even cooking and easier rolling.
Roll up each chicken breast tightly and secure with toothpicks.
Secure the rolls well to prevent the filling from leaking out.
Beat the egg in a shallow bowl. Place the breadcrumbs in another shallow bowl.
Season the breadcrumbs with your favorite spices for extra flavor.
Dip each chicken roll in the egg, then coat with breadcrumbs. Place seam-side down in a baking dish.
Press the breadcrumbs gently onto the chicken for better adhesion.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F internally.
Remove the toothpicks, top with marinara sauce and remaining mozzarella, and bake for an additional 5 minutes.
Broil for a minute for a bubbly, golden cheese topping.
Serve hot with your favorite side dish and enjoy!
Garnish with fresh basil for a pop of color and flavor.
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