This is SO GOOD!!! I kept trying to make it, but the weekend got a little busy. What am I saying? The entire week was CRAZY! This was easy enough to make on a work night. Plus, I love that there's enough left over for lunch. You actually have enough of the stuffing to use in 4 chicken breasts. I just used the leftover stuffing to pour over the top.
Spinach
Stuffed Chicken
2 tsp olive oil
2 cups spinach
1 pkg. sliced mushrooms
½ cup Ricotta Cheese
3 chicken breasts
3 string cheeses
Salt & pepper to taste
Preheat the oven to 400 degrees. In a pan over medium heat, add the oil and cook the spinach and mushrooms in it for 3 to 5 minutes, until the spinach is wilted. Stir in the ricotta and cook for another minute. Remove from heat. Cut slits into the chicken breasts, about 1/3 inches apart and 3/4 of the way through the chicken. Try not to cut all the way through the chicken. Stuff all of the spinach and ricotta mixture into the slits. Pour remaining spinach mixture on top of the chicken. Slice the string cheese into strips and lay on top of the chicken. Season the chicken with salt and pepper, to taste. Bake in the oven for 25 minutes.
