Spinach and Ricotta Stuffed Chicken Breasts

I didn’t really have anything planned this night, so I pulled what I had out of the refrigerator and it turned out to be really good!!


Ingredients:

4 skinless boneless chicken breasts (halves)
salt
pepper
Mrs. Dash Tomato Basil Seasoning
15 oz. ricotta cheese
10 oz. spinach (frozen chopped, thawed and drained)
1 clove garlic cloves (minced)
2 beaten eggs
8 oz. shredded mozzarella cheese (divided)
16 oz. spaghetti sauce

Directions:

-Preheat oven to 350 degrees  (175 degrees C).
-Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
-In a medium bowl, combine the ricotta, spinach, garlic, tomato basil seasoning, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
-Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.