Stuffed Chicken Breasts

By EdieK

Ingredients

• 4 boneless, skinless chicken breasts
• 1 1/2 cups low-fat ricotta cheese
• 1 cup grated, low-fat mozzarella cheese
• 6 cups (312 g) fresh baby spinach
• 1 can Aylmer Accents Garlic and
• Olive Oil tomatoes (540 mL)

Preparation

Step 1

Wilt spinach in a covered pan on medium heat for 3 minutes, then drain in a sieve and squeeze out liquid. Chop spinach, then gently combine with ricotta and grated mozzarella. Butterfly chicken breasts and place mixture in the centre. Fold over all sides and place in baking dish, open side down. Pour Aylmer Accents Garlic and Olive Oil tomatoes over chicken. Cover and bake at 375ºF for 30 minutes. Serve with a salad or cooked vegetables.