Ingredients:
4 chicken breasts, with bone and skin
1/2 cup frozen spinach, Thawed
1/2 cup ricotta cheese
3 garlic cloves, Crushed
1 tablespoon olive oil
1 onions, Chopped
1 red bell peppers, Sliced
14 ounces chopped tomatoes
6 tablespoons wine or 6 tablespoons chicken stock
10 stuffed olives, Sliced
1 teaspoon salt
1/2 teaspoon pepper
4 cups egg noodles, cooked and buttered to serve ( or Other Pasta)
Directions:
Make a slit between the skin and meat on one side of each chicken breast.
Put the spinach into a strainer and press out the water with a spoon and mix with the ricotta, half the garlic, and seasoning.
Spoon the spinach mixture under the skin of each chicken breast, then secure the edge of the skin with toothpicks.
Heat the oil in a skillet, add the onion, and fry for a minute, stirring.
Add the remaining garlic and red bell pepper and cook for 2 minutes.
Stir in the tomatoes, wine or stock, olives and seasoning (Set the chicken aside and chill if preparing in advance).
Bring the sauce to a boil, pour into a shallow ovenproof dish and arrange the chicken breasts on top in a single layer.
Cook uncovered in a preheated oven 400 degrees for 35 minutes, until the chicken is golden and cooked through.
Spoon a little of the sauce over the chicken breasts then transfer to plates and serve with pasta.
Servings: 4
Time preparation: 10 min.
Time total: 45 min.