4 Skinless, Boneless Chicken Breast Halves
Salt And Pepper To Taste
1 (15 Ounce) Container Ricotta Cheese
1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Drained
1 Clove Garlic, Minced
2 Eggs, Beaten
1 (8 Ounce) Package Shredded Mozzarella Cheese, Divided
1 (14 Ounce) Jar Classico Tomato And Basil Sauce
Preheat oven to 350°F (175°C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing. Set aside.
In a medium bowl, combine the ricotta, spinach, garlic, 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.
Bake at 350°F (175°C) for 45 to 60 minutes or until chicken is cooked through and juices run clear.
Save by using Maggio Ricotta Cheese and Serve with New York Garlic Knots.
Prices Valid February 26, 2012 to March 3, 2012
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