If you don’t care for Ricotta or Spinach for some reason, you can also substitute chopped Broccoli & flavored cream cheese or Cottage Cheese instead. I have also made this dish, stuffing the breasts with Swiss cheese, cheddar or Mozzarella cheese, along with spinach or Broccoli. Any way you decide to stuff it……..it’s wonderful!
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach …pat dry
4 skinless, boneless chicken breasts
1/2 (15 ounce) container ricotta cheese
2/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon Italian seasoning (opt)
mixed with: 3/4 cup milk
1/4 teaspoon ground black pepper
1/2 tsp. salt
1. Preheat oven to 350 degrees. Lightly oil a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 -3 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5.In a medium bowl, combine condensed soup, milk, pepper and salt. Mix until smooth, then pour over chicken.