Instructions

1. Preheat oven to 375 degrees.
2. Spray a baking sheet with cooking spray.
3. Pound each piece of chicken with a meat mallet to 1/4 inch thin.
4. Season both sides with 1 teaspoon each salt and pepper.
5. Wash the spinach.
6. With the leaves still wet, put the spinach in a large skillet.
7. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
8. Let cool and then squeeze out any excess water from the spinach and roughly chop.
9. In a bowl, stir the spinach, ricotta cheese, egg, ¼ cup parmesan, 1 teaspoon oregano and mozzarella cheese until thoroughly combined.
10. Spread a layer of the cheese and spinach mixture over each piece of chicken. Leave about 1/4 to 1/2 inch around the edges of the chicken.
11. Starting at one end, roll up each chicken breast and place seam side down on the baking sheet.
12. Secure with a toothpick or skewer.
13. Drizzle each stuffed chicken cutlet with olive oil (about 1-2 tablespoon) to make the chicken brown nicely and to keep moist.
14. Bake for 30-35 minutes or until juices run clear. Cook time will depend on how thick you made the chicken.
15. Meanwhile, in a food processor combine the roasted red pepper, garlic, and 1 tablespoon olive oil.
16. Blend until pureed.
17. Put the red pepper puree in a pot and bring to a boil.
18. Reduce the heat to a simmer and add the cream, ½ cup parmesan cheese, 1 teaspoon salt & pepper, 1 teaspoon oregano and cayenne.
19. Stir until incorporated and the cheese has melted.
20. Add the butter and allow to simmer for 5 minutes.
21. Once the chicken is done, top with the roasted red pepper sauce.