Ricotta and Spinach Stuffed Chicken Breasts

We had some extra baby spinach leaves that needed to be used up before they went bad. I also realized that we had a tub of part-skim ricotta cheese. I am a huge fan of stuffing chicken breasts or pork chops. I think you can honestly stuff them with so many different foods, that each time you can enjoy something a little different. I am sure you can look in your refrigerator and find stuff to use for a stuffing mix. Feel free to get creative with this recipe.

This dish is not nearly as unhealthy as you would think it is. I used skim milk ricotta cheese, egg whites, whole wheat seasoned breadcrumbs, and skim mozzarella cheese. These are a lovely indulgence without all the guilt. We all know I love meals that seem indulgent but are actually nutritious and not that unhealthy.

Ricotta & Spinach Stuffed Chicken Breasts
Serves 4
Adapted from: http://allrecipes.com/Recipe/ricotta-and-spinach-stuffed-chicken-breasts/detail.aspx

Ingredients:
4 boneless skinless chicken breasts
pepper, garlic powder, and salt to season
Part skim ricotta cheese - 15 oz tub
3/4 cup fresh baby spinach leaves or a 10 oz package of frozen chopped spinach that is thawed and drained
1 teaspoon minced garlic
2 eggs beaten or 3 egg whites beaten
1/2 cup seasoned breadcrumbs
1/4 cup grated light parmesan cheese
Optional: 1 jar marinara sauce and low fat shredded mozzarella cheese
toothpicks for securing chicken breasts

Directions:
-preheat oven to 350 degrees
-Rinse off chicken breasts and cut a slit down the center of the chicken breast, making sure not to cut all the way through
-Season chicken breasts with pepper, salt, and garlic powder
-In a medium bowl, combine ricotta cheese, spinach, garlic, grated parmesan cheese, and eggs (we used egg whites) and make sure you stir together well
-Divide mixture into 4 sections and stuff each of those sections into the slits of the chicken breasts
-After you have stuffed the chicken breasts, use toothpicks to close and secure the slits, so the stuffing stays inside the chicken while baking.
-Coat all of the chicken breasts with some seasoned breadcrumbs
-Place chicken in a baking dish sprayed with nonstick cooking spray
-Bake chicken breasts for 30 minutes. Check temperature and continue cooking until chicken is at 165 degrees. If the chicken breasts are larger pieces, you will bake the chicken for up to 60 minutes total.

Now, you can take the chicken breasts out of the oven and eat them just like they are OR you can heat up your marinara sauce and top your chicken breasts with the sauce and top each of the chicken breasts with some mozzarella cheese.

Enjoy! :)