Oil a 9x13-inch baking dish and preheat the oven to 450°F.
Place the breadcrumbs in a shallow bowl with 1 cup of the Frigo® Fresh Grated Parmesan Cheese and ½ teaspoon black pepper. Reserve it to the side.
In a separate shallow bowl, whisk 3 eggs together and set them aside.
Working in batches, place 2 pieces of chicken in a gallon-sized zip-top bag, zip the top and pound the pieces until they are about ¼-inch thick. (This is for quick cooking and ease of rolling filling into the chicken).
Then, prep the filling by pouring the oil from the prepared pesto into a large sauté pan with the minced garlic. Heat on medium-high heat until the garlic is lightly browned and fragrant, about 3 minutes. When the garlic is cooked through, add the spinach until it’s just barely wilted. Combine the sautéed spinach mixture with the Frigo® Whole Milk Ricotta Cheese, the remaining ½ cup of the Frigo® Fresh Grated Parmesan Cheese and the remaining 2 eggs. Add in the remaining jar of pesto. Then, sprinkle with a 1/2 teaspoon each of salt and pepper.
Assemble the chicken by placing one piece of chicken on a flat working surface and placing a spoonful of ricotta-spinach filling and a half slice of Frigo® Fresh Mozzarella Cheese in the middle. Roll the chicken so the edges meet to form a "seam." Then, lightly season the chicken roll with salt and pepper and dip the entire roll in the whisked egg. Finish by carefully rolling it in the breadcrumb-parmesan mixture. Place it in a baking dish, seam-side down. Repeat for the remaining pieces of chicken. Then, bake them for 25 minutes.
After 25 minutes, the chicken should be cooked through — white on the inside and lightly browned on top. Cover the chicken with the marinara sauce and remaining slices of Frigo® Fresh Mozzarella Cheese. Then, bake them for another 5–10 minutes or until the cheese is melted. Finish with fresh basil and Frigo® Fresh Grated Parmesan Cheese.
Rad Tip: Make your weekday menu prep easier; double the recipe, and dinner leftovers become a delicious lunch!
