Ingredients
- 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
- 12 cup part-skim ricotta cheese
- 1 cup chicken broth
- 1 lemon
- juice of
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped flat leaf parsley
Instructions
- Combine spinach and ricotta.
- Roll each piece of chicken with an equal amount of stuffing, secure with toothpick.
- Sear chicken in non-stick pan--about three minutes on each side.
- Transfer seared chicken to baking dish and bake at 350 for about 30 mins or until juices run clear and chicken is done.
- Meanwhile combine all sauce ingredients in a small sauce pan.
- Bring to a boil and stir.
- Reduce heat and simmer sauce stirring occasionally.
- Serve sauce over chicken.
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