Instructions

Preheat the oven to 400 degrees.

Place a chicken breast on a cutting board. Starting with the ticker part of the chicken breast, make a vertical cut through the chicken almost to the other side but not cutting the whole way through.

Open the chicken so that the chicken lies flat on the board.

Cover the chicken with plastic wrap and pound the chicken thin using a meat mallet until the chicken is approximately a quarter inch thick all around.

Season the chicken with salt and pepper, then take half of the sausage and add it on to the chicken spreading into an even layer. I used my hands for this, it was the easiest way but a spoon or a spatula would also do the job.

Next add half of the ricotta cheese on top of the sausage spreading into an even layer.

Sprinkle on half of the parmesan cheese, then add half of the fresh nutmeg to cover the entire chicken breast evenly.

Now add a 1 cup of the spinach, spreading out to evenly cover the filling.

Roll the chicken up carefully, using your fingers to press in any filling as you go then secure the seam with toothpicks.

Repeat with the other chicken breast.

Add the butter and oil to a large skillet over medium heat.

Add the chicken rolls seam side down and cook for 5 minutes until browned. Then flip the roll over to the other side and cook for another 5 minutes.

Remove the chicken rolls to a baking dish with a layer of the sauce on the bottom. Cover the tops of the chicken rolls with more sauce then cover with foil and place in the oven for 35 minutes.

When the chicken comes out of the oven, remove to a cutting board and cut into the center of one of the rolls to make sure the sausage is brown and cooked through. If there’s still some pink just get it back in the oven for another few minutes.

Let the chicken rolls cool slightly on a cutting board, then remove the toothpicks from each roll.

Add more parmesan cheese to the top of each roll, then slice each roll into 4 pieces. Serve with chopped parsley for garnish if desired.