SPINACH STUFFED CHICKEN BREASTS
2 tbsp. Butter
1/4 c. Chopped onion
1 clove Garlic, crushed
1 (11 oz.) pkg. Frozen spinach, thawed and well-drained
1/2 c. Ricotta cheese
1 tsp. Dried basil leaves or 3 teaspoons fresh basil
2 Whole chicken breasts, split and boned
1 (8 oz.) Stewed tomatoes, chopped and heated
In medium skillet (frying pan), over medium-high heat, melt butter. Add onions and garlic; cook, stirring until tender (will look relatively clear). Add spinach; cook 2-3 minutes. Remove from heat; stir in cheese and basil.
Loosen skin on each breast, leaving skin attached on one side.
Fill each “pocket” with 1/4 of the cheese mixture.
Place breasts skin-side up in a baking pan that has been sprayed with vegetable/olive oil.
Bake at 375 degrees for 25 minutes, or until chicken is cooked thoroughly.
Yield: 4 servings.
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