Stuffed Chicken Breast with Ricotta and Spinach

This is a great dish for any night of the week. For all the low carb followers out there this fits the bill. Today I am using ricotta, spinach, and some grape tomatoes. 

Ingredients
Chicken breast - 2 large
Ricotta - 2 cups
Baby spinach - 3 cups or about 3/4 of the bag
Grape tomatoes - 1 cup
Garlic - 2 cloves ,
Egg - 1 large
Romano or parmesan cheese - 1/2 cup
Mozzarella - 3/4 cup

Olive oil - 1 TBSP

Preparation

Slice your chicken breast horizontally and pound to about 1/4 inch thickness. 

Chop your spinach and cut your garlic very small. Slice the tomatoes in half lengthwise. 

In a medium size frying pan add the olive oil and sauté your spinach on medium heat. I like to cover for a few minutes so it wilts down quickly. Once the spinach has reduced add your garlic and cook about 2 minutes. Add the tomatoes and cook another minute or two. Allow to cool 10 - 15 minutes. 

In a medium size bowl add your ricotta, romano, and mozzarella with the egg.

Lay out each piece of pounded chicken and place a large spoonful of the cheese mixture in the center. Roll and place in a 9 x 6 baking pan. Once you have filled all of the chicken breasts and they are in the baking pan spoon the spinach and tomato mixture over the top. 

Place in a preheated 350 degree oven for 35 - 40 minutes. 

Feel free to use any variations of cheese and or vegetables you prefer. 

You could easily prep this the day before and fill your chicken breast just before placing in the oven. 
 

Serves 4 - 6. 

Enjoy!