Ingredients
- 2 large chicken breasts
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 1/2 cup chopped fresh baby spinach
- 1 clove garlic or 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to-taste
Directions
- Preheat oven to 375. Mix all your stuffing ingredients in a medium bowl and set aside. Take your 2 chicken breasts and filet them both to make into 4 thin chicken breasts. Pound out each filet with your meat tenderizer so they are nice and spread out and even in thickness.
- Take the stuffing and put a few heaping spoonfuls on the wider end of the filet and roll up each like you would an enchilada. Season each one with salt pepper and Italian seasoning.
- Place each rolled filet in a baking dish spread apart with a few inches between so they bake evenly. Bake for 30 to 40 minutes.