Preheat oven to 400 degrees. In a small bowl, combine ricotta, mozzarella and Parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, tightly roll up cutlets, jelly roll style. In a medium nonstick skillet, melt butter over medium high heat. Add cutlets; cook, turning frequently, until browned, about 2 minutes. Place in a baking dish. To repare sauce, in a small bowl, stir together milk, broth, and cornstarch. Melt butter in same skillet over medium heat. Add milk mixture; cook, stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. our over cutlets. Bake until browned and bubbling, about 15 minutes. Serve chicken immediately.
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