Spinach and Ricotta Stuffed Chicken Breasts

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INGREDIENTS

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Preheat the oven to 400 F.

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In a large pan, cook the spinach leaves with a tablespoon of water until wilted. Drain well and let cool. Mix well with the Ricotta cheese. Season the mixture with a little salt and pepper, to taste.

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Make a horizontal slit through each chicken breast without cutting all the way through.

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To flatten the chicken, place each breast cut side up in between 2 sheets of wax paper or cover loosely with a piece of plastic wrap.

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