Ingredients:
16 ounces thin cut boneless skinless chicken breasts ( 4 4 oz. slices)
1 (10 ounce) packages frozen chopped spinach, thawed and sqeezed dry, seasoned with
salt
pepper
garlic powder
nutmeg
1/2 cup part-skim ricotta cheese
1 cup chicken broth
1 lemons, juice of
1 tablespoon Dijon mustard
1 tablespoon chopped flat leaf parsley
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 50 min.