Serves: 2
Ingredients:
2 Chicken Breasts
Note: if you can’t find thinly sliced, then buy the regular size and pound it out thin
1 cup frozen chopped spinach
½ 15 oz container of ricotta cheese
3-4 TBSP Sun-Dried Tomatoes in oil
1 clove of garlic chopped
1 TBSP flour (your choice - I like chickpea for extra protein)
Salt, pepper and any other seasoning of your choice
Olive Oil
Toothpicks
Directions:
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Mix together the ricotta cheese, spinach, chopped garlic and sundried tomatoes. Season with salt & pepper to your taste. Place to the side.
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Take a frying pan and place 1-2 TBSP olive oil in it.
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Place one chicken breast on a cutting board or work surface. Take 2-3 TBSP of the ricotta mixture and evenly spread it on the inside of the chicken.
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Next, roll up the chicken (does not have to be tight) and secure where the end meets the chicken with toothpicks.
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Use as many toothpicks as needed to hold the chicken closed
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Heat up the olive oil in the pan.
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Dredge the chicken in the flour. Place the chicken in the heated pan. Repeat with the second chicken breast.
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Cook the chicken 25 minutes or until juices run clear. Make sure to rotate the chicken in the pan so the chicken is nicely browned on all sides.
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Make sure to tell your dinner partner to take out the toothpicks before eating!