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.