Ingredients
- 2 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 1/2 stick grated mozzarella cheese (100g)
- 1/2 jar spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Split open chicken breasts on the side for stuffing. Season chicken breasts with salt and pepper to taste; set aside.

3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with the mixture (optional: secure with toothpicks). Place stuffed breasts in a lightly greased baking dish. Pour sauce over all and sprinkle with remaining cheese.

4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.



















Notes: I served the dish with vegetable medley and warm toasted slices of bread. I think the recipe made enough filling for at least 3 more (5 total) chicken breasts. Next time, I will grate more cheese and double the sprinkled cheese.

Adapted from: Maria's Stuffed Chicken Breasts