Take 4 split chicken breasts, skinned, boned and visible fat removed, and using the tip of a very sharp knife, cut a large pocket into each breast leaving meat of equal thickness on all sides. Set aside while you mix the filling.
For the filling, mix together:
1 small container of Ricotta cheese
finely chopped spinach to taste (I use most of a box of frozen. Defrost and squeeze out the water first!)
chopped nuts to taste (walnuts, pecans, pine nuts)
Spoon filling into the pocket in each chicken breast until it is pleasantly plumped. Bake at 350F for 30-45 minutes, until chicken is cooked through. Cover with your favorite spaghetti sauce (I like Prego) and return to the oven until the sauce is heated.
Serve with spaghetti and sprinkle with parmesan cheese.
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