Spinach and Ricotta Stuffed Chicken Breasts

After making a lasagna dinner for a friend who lost her mother recently, I had a huge container of ricotta cheese that I needed to use up.  I decided to use basil pesto marinated chicken breasts, stuff with a ricotta filling and serve over pasta with marinara sauce. 

Ingredients
2 Garlic cloves minced
1/2 Shallot chopped
1/2 C Thawed out frozen spinach (all liquid removed- squeeze through a metal strainer)
2 T Olive Oil
Salt, pepper, basil and oregano

1 C Part Skim Ricotta Cheese
2 T Parmesan Cheese
1/4 C Mozzarella Cheese shredded
1 Egg
Salt and Pepper

2 Chicken breasts (marinated or plain)

1. Preheat oven to 375.  Cook first 5 ingredients in a saute pan, on medium heat for about 5-7 min. Remove from heat and let cool.
2. In a mixing bowl combine next 5 ingredients.  When the spinach mixture is cooled combine with the cheese mixture.
3. Butterfly the chicken breasts (click for instructions) then place between two pieces of plastic wrap and beat with a meat mallet, being careful not to make holes, until the chicken is about 1/4" thick (I didn't pound mine thin enough so I had to cook it a little longer).  
4. Lay the chicken flat and cover the top with a generous layer of the ricotta cheese filling, roll up and hold closed with toothpicks.  It doesn't have to be perfect or look perfect.  It's kind of a messy job.
5. Sear rolls on all 4 sides in a frying pan with a small amount of olive oil. 
6. Place in a baking dish and bake @ 375 for 1/2 hour.  Remove and let sit for 15 minutes. 
7. Remove toothpicks and slice into rounds. 
8. Serve over pasta (I chose high fiber spaghetti), marinara sauce and sprinkle with parmesan cheese. 

Enjoy!!!!