Monday, September 30, 2013

Stuffed Chicken Breasts

4 skinless, boneless chicken breast pounded to 1/2 inch thickness
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 Asparagus tips
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded
mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well.
3. Season chicken breasts with salt and pepper to taste. Lay the chicken breasts out on a clean surface, and spoon 1/4 of the spinach mixture onto each one, place 2 asparagus spears on top. Roll up chicken to enclose the spinach and asparagus. Secure with toothpicks, and arrange in a shallow baking dish.
4. Pour sauce over all and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through.

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