Stuffed Chicken Breast revisited

This is a pretty “rich” or calorie intensive recipe.  Just a whole lot of cheese but it seems my kids agree that it’s well worth it.  Give it a try and let us know what you think.

What you’ll need to get started:
Preheat oven to 350 degrees
6 plump chicken breasts
24 ounces of Ricotta cheese (3 cups or 3/4 of a 32 ounce tub)
10 ounces frozen chopped spinach thawed and drained (fresh chopped 8 oz is good too)
2 Tablespoons of minced garlic (more if desired)
2 cups of Mozzarella cheese
3 eggs beaten
1 jar (16 ounces) your choice of spaghetti sauce
1 greased casserole dish

Now to put it all together:
In a medium to large bowl mix the ricotta, spinach, garlic, 3/4 of the mozzarella cheese (saving the other 1/4 for topping) and 3 beaten eggs together.

Now setting that off to the side let’s take a look at your chicken breasts.  Are they plump enough to be cut most of the way in half such that we can stuff them and then pin them together with toothpicks or are they a bit to thin for all that? 

If you have answered that they seem a bit thin, instead of halving to stuff and secure with toothpicks … proceed to pummel them as flat as possible.  I have been known to have to “tenderized” them flat myself.  No worries.  We’ll just flatten them, place stuffing on one end and roll (or fold in half, depending on the size).

Place these in the casserole dish once you have figured out how they will halve/fold for you.  Cover with your choice of spaghetti sauce.  Once you place the casserole dish in the oven you will need 45-60 minutes to cook.  At about 30 minutes (give or take, my oven is temperamental) I top the casserole with the remaining cheese.

That’s all there is to it!