Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and sqeezed dry, seasoned with
12 cup part-skim ricotta cheese
1 cup chicken broth
Method
Sources
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Recipe1M+
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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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.