Sesame-Coated Chicken Stuffed with Ricotta and Spinach

Ingredients

• 12 ounce prewashed baby spinach 
• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon olive oil extravirgin
• 1 teaspoon olive oil extravirgin
• 0.7 cup basil fresh thinly sliced
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon lemon rind grated
• 1 Dash nutmeg freshly grated
• 0.5 cup onion red finely chopped
• 8 ounces ricotta cheese homemade
• 0.1 teaspoon salt 
• 0.3 teaspoon salt divided
• 2 tablespoons sesame seed 
• 36 ounce chicken breast halves boneless skinless
• 1.5 cups tomatoes chopped

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• baking pan
• rolling pin
• colander
• cutting board
• meat tenderizer

Directions

1. Preheat oven to 45
2. To prepare chicken, heat a large nonstick skillet over medium heat.
3. Add spinach to pan; cook 5 minutes or until spinach begins to wilt, stirring frequently.
4. Drain spinach in a colander, pressing until barely moist.
5. Place spinach on a cutting board; finely chop.
6. Place spinach in a medium bowl.
7. Add Homemade Ricotta Cheese, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and nutmeg; stir well to combine.
8. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
9. Spread each chicken breast half with 1/4 cup ricotta mixture, leaving a 1/4-inch border. Starting with a short side, roll up each chicken breast half jelly-roll fashion.
10. Place rolls, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
11. Sprinkle remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt evenly over rolls; drizzle rolls evenly with 1 tablespoon olive oil.
12. Sprinkle rolls with sesame seeds, pressing gently to adhere.
13. Bake at 450 for 20 minutes or until chicken is done.
14. To prepare sauce, combine chopped tomato and remaining ingredients, stirring gently.
15. Serve with chicken.