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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
4 boneless, skinless chicken breasts |
1 package(s) chopped frozen spinach (10 oz) |
2 whole(s) eggs |
4 clove(s) garlic |
15 ounce(s) ricotta cheese |
8 ounce(s) shredded mozzerella cheese |
1 jar(s) spaghetti sauce (16 oz) |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
3. Thaw and drain spinach.
4. In a medium bowl, combine the ricotta, spinach, minced garlic, beaten eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
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