Recipe

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• 4 toothpicks
• 4 large boneless chicken breasts , butterflied and pounded
• 1/4 cup finely chopped fresh baby spinach , plus
• 6 leaves fresh baby spinach , set aside whole
• 1/2 cup part-skim ricotta cheese
• 1/4 cup shredded fontinella cheese
• 1 1/2 tsp crushed garlic
• 1 egg, beaten
• 1/2 cup milk
• 1 1/2 cups seasoned bread crumbs

• 1 -Preheat oven to 400.
• 2 -Lay the butterflied chicken breasts out flat and cover with reserved whole spinach leaves.
• 3 -In a mixing bowl combine chopped spinach, ricotta cheese, Fontinella Cheese and garlic.
• 4 -Spoon mixture into the center of the chicken breasts.
• 5 -Fold chicken over the cheese mixture and secure with toothpicks, almost like sewing.
• 6 -In a shallow dish or pie plate beat the 2 eggs and add milk. In another dish, pour the breadcrumbs.
• 7 -Dredge the chicken first in the egg mixture to coat it and then completely cover in breadcrumbs.
• 8 -Place in oven safe dish and bake for 20 minutes.