Italian Stuffed Chicken Breast

These were DIVINE. I don't normally love spinach, though Popeye might scoff, but it's delicious rolled up in this cheesy-goodness! My kids even gobbled it down. I used half a 10-oz package of frozen spinach and half a tub of ricotta cheese (I couldn't find a tub smaller than 16 oz). Then a few days later I emptied both containers into a lasagna mixture. Yummy! You can roll these up ahead of time and store them in the fridge, then bake them as directed when you're ready (it'll take 15 min longer to bake). Serve over pasta with crusty bread and a green vegetable. Serves 4.

Italian Stuffed Chicken Breasts

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper, to taste
8 oz ricotta cheese
5 oz chopped spinach*
1 clove garlic, minced
1 egg, beaten
1/4 c Parmesan cheese
1 1/2 c shredded cheese
4 toothpicks
1 16-oz jar marinara sauce

Directions

1. Preheat oven to 350 degrees. Lightly grease 9x13" baking dish; set aside.
2. Pound breasts to 1/4" thick. Season with salt and pepper; set aside
3. In a medium bowl combine the ricotta cheese, spinach, garlic, egg, Parmesan cheese and 3/4 c shredded cheese. Flatten mixture in bowl and cut into 4 equal sections. Spoon each section over the breasts, roll up and secure with toothpick. Place carefully into greased 9x13" dish. Pour marinara sauce over breasts and sprinkle remaining cheese.
4. Bake 45 to 60 minutes, or until cooked through and juices run clear. I always cut the fattest one down the middle to see if the meat has any pink in it. The meat should be completely white. Enjoy!

* half of a 10 oz pkg of frozen spinach, thawed and squeezed, or 3/4 c fresh spinach