Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts
  • 1 cup ricotta cheese
  • 8 ounces frozen spinach, thawed and squeezed dry
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • 2 garlic cloves, minced
  • 1/3 cup sun-dried tomatoes, packed in oil (roughly chopped)
  • 2 tablespoons olive oil
  • salt and pepper

Instruction

  • Preheat oven to 375 degrees.  
  • Wrap frozen spinach in paper towel and squeeze until all excess liquid is released.
  • In small bowl, combine ricotta, spinach, egg, garlic, parmesan and a pinch of salt and pepper.  (taste...more salt?  more pepper?).
  • Slice open chicken breasts like a book.  Cutting horizontally but not all the way through.  Sprinkle with salt and pepper inside and out.
  • Place 2 heaping tablespoons of ricotta mixture inside opening of each chicken breast.  Top with a sprinkle of sun-dried tomatoes. (you may not use all the ricotta mixture.  You can place in a ramekin and bake...it makes a fabulous dip!).
  • Heat oven safe skillet to medium high heat.  Add olive oil.  
  • Carefully place chicken in skillet.  Brown 4-5 minutes on each side.
  • Transfer to oven to continue to cook.  About 10 minutes or until chicken reaches 165 degrees internally.