CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA

CHICKEN BREASTS STUFFED WITH SPINACH AND RICOTTA image

Categories Chicken

Yield 6 servings

Number Of Ingredients 11

Filling:
1 c part-skim ricotta cheese
1/3 c (about 1 1/2 oz) grated fresh Parmesan cheese
1/4 t salt
1/4 t garlic powder
1/4 t black pepper
1 (10 oz) pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg
Chicken:
6 (6-oz) skinless, boneless, chicken breast halves
1/2 c dry white wine

Steps:

1. To prepare filling, combine first 7 ingredients. 2. Preheat oven to 350. 3. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil. 4. Bake at 350 for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.