If you were hoping to hear the weather had changed, you’ll be sad to hear it hasn’t. Here in mid Missouri we have more chances of freezing rain…. and snow…. it seems summer might never come!!!
Although winter really isn’t my thing- it sure does make some pretty pictures!!
I took this one day this last weekend when the sun finally decided to pop out. I busted outside (to find it still ridiculously freezing, and slick) for a quick second to take a few shots…
The nice thing about living “on the ridge” is we can see for miles and miles in all directions… we sure do feel like it’s Gods little piece of heaven!
Ok, enough with the cold pictures… while we’re in and can’t go out- what’s the one thing we like to do… well… eat! That’s one thing the five of us can all agree on. And warm hearty meals at the end of a long cold day is something we all really want.
So I pulled out a tried and true recipe that we all really enjoy (except my middle… and of course she claims she doesn’t like “salad” aka spinach… so this one is a little harder to get her to chow down on- although- she does… and she secretly enjoys it… I know it!!!)
The best part of this yummy recipe is that it has three delicious cheeses in it. How can it not be good?
I start out by thawing my chicken breasts and pounding them flat. You’ll want them pretty even in thickness and flat enough that you can roll them pretty easily with a nice amount of yummy cheese inside!
While the chicken thaws I sauté my spinach and garlic together (with a little oil) and then add it to the ricotta cheese and freshly shredded Parmesan cheese. I’ve used this Parmesan before in other recipes I’ve blogged about- I don’t shred it myself- but you can if you want! I find mine at Aldi’s or Walmart in the dairy section- it’s super convenient and delicious! (It makes the best Alfredo sauce… which I’ve made for you here -> https://life-on-the-ridge.com/2019/01/24/creamy-gluten-free-chicken-alfredo/ If you want to check it out!)
(Make sure to really chop up your spinach well- and sauté it until it’s wilted)
After adding it to your cheese stir it up and let it sit and cool for a few minutes.
You’ll now want to crack between 3-4 eggs and just use the whites (I save the yellows for my husbands breakfast omelets!!) and this is why letting that spinach cool a little is super important. Add 2-3 tablespoons of the egg white to the cheese mixture and stir it together. This is just to help bind it together- but you also don’t want to add it right to scorching hot spinach in fear that you’ll scramble some egg white… I can’t imagine that being to appetizing in this particular dish.
The rest of the egg white you’ll set aside to dip your chicken!
On to the last “prep” step before we start assembling! Normally you’d use a breadcrumb of sorts for this part- but I’ve never been able to find a breadcrumb to use that’s gluten free. And if any of you have ever, in your life, bought gluten free bread… you know that stuff is like gold and would never be used to toast and used for breadcrumbs! So I make my own little substitution for anything like this, of course! I use gluten free Rice Squares. Pop them in the food processor and blend them down to a fine powder and wala- you have a crumb ladies and gentlemen!
So here’s the fun assembly part… you take your chicken, put a dollop of the cheese/spinach mix in the middle… roll it up nice and tight and then dip it in the egg whites first. Then dip it in the rice square cereal. Place it in your greased pan and continue until all of your chicken is done! It’s that simple!
For any of the cheese mix that doesn’t fit in the chicken I place around the rolled chicken in the pan. Cook That delicious chicken on 350 for 25 mins- your chicken should be done by then, I always cut through a piece to make sure. Then cover the chicken with marinara sauce and a slice of mozzarella on top of each chicken roll and put back in the oven to let the cheese melt on top.
It’s really one of the best things you might ever put in your mouth!!!
Gluten-Free Three Cheese Chicken Bake
4-5 boneless chicken breasts
1 cup gluten free rice cereal
6 tablespoons Parmesan cheese grated
5 oz baby spinach
1 clove garlic
1/2 cup ricotta cheese
1/3 cup beaten egg whites
3 oz fresh mozzarella cheese
1 cup marinara sauce
1. Thaw and prep the chicken by pounding flat and thin- making sure that they’re equal thickness
2. Sauté the garlic clove with the spinach and just a drizzle of oil. Once wilted add to the ricotta, Parmesan cheese and 2-3 tablespoons of egg whites. Place the remaining egg whites in a shallow dish.
3. Grind up the rice square cereal and place in a shallow dish for dipping.
4. Oil a baking dish and assemble the chicken by layering the cheese mixture in the center and rolling the chicken together. Then dip (seam side down) the chicken in the egg white and then in the rice cereal and place in the greased dish. Continue until all the chicken is done.
5. Place any remaining cheese mixture around the chicken and bake on 340* for 25 minutes. Check to be sure your chicken is done and then cover your chicken rolls with the marinara sauce and sliced mozzarella cheese. Put back in the oven until cheese has melted and is bubbling.