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Ricotta Stuffed Chicken Breasts Recipe

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Ricotta Stuffed Chicken Breasts

An Italian style dish. A lasagne filling stuffed chicken breast
Fix this dish for company, often.

Recipe By : Benson's Gourmet Seasonings
Servings : 4 Categories : Poultry

2 cups Ricotta Cheese, part skim milk (15 ounces)
10 ounces Frozen Spinach, thawed, drained, squeezed dry, chopped or 16 ounces fresh spinach, chopped
1 large Egg, slightly beaten
1/2 cup Parmesan Cheese, freshly grated
1/2 cup Swiss Cheese, lowfat, freshly grated
2 cloves Garlic, minced
1 Tablespoon #110 Supreme Salt-Free seasoning
4 Chicken Breast halves, boned, skin intact
1 Tablespoon olive oil

Preheat oven to 350ºF. Combine first 7 ingredients in large bowl; mix thoroughly. Rinse chicken; pat dry. Pound slightly to an even thickness. Carefully separate skin from chicken using fingers and a small knife, leaving skin attached on long side to form pocket. Divide stuffing among pockets, patting gently to distribute evenly. Secure with toothpicks. Arrange chicken skin-side up in baking dish. Drizzle with olive oil. Sprinkle with #110
SupremeSalt-Free seasoning. Put in oven. Baste with pan drippings every 10 minutes. Bake until juices run clear when pierced with a fork, about 30 to 35 minutes.



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