Chicken for Chering

niedziela, 26 stycznia 2014

16 ounces thin cut boneless skinless chicken breasts (4 4 oz. slices)
1 (10 ounce) package frozen chopped spinach, thawed and sqeezed dry, seasoned with
salt
pepper
garlic powder
nutmeg
1/2 cup part-skim ricotta cheese

1 Combine spinach and ricotta.
2 Roll each piece of chicken with an equal amount of stuffing, secure with toothpick.
3 Sear chicken in non-stick pan--about three minutes on each side.
4 Transfer seared chicken to baking dish and bake at 350 for about 30 mins or until juices run clear and chicken is done.
5 Meanwhile combine all sauce ingredients in a small sauce pan.
6 Bring to a boil and stir.
7 Reduce heat and simmer sauce stirring occasionally.
8 Serve sauce over chicken.

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