Stuffed Chicken Breasts
Main Line Classics
1 10-ounce package frozen chopped spinach
6 boneless skinless chicken breasts
Salt and pepper to taste
1 15-ounce package ricotta cheese
1/2 cup coarsely chopped almonds
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon pepper, or to taste
1 egg
2 tablespoons milk
1 cup seasoned breadcrumbs
1/2 cup creamy Italian dressing
1/4 cup sliced almonds
Thaw spinach and squeeze dry. Rinse chicken; pat dry. Pound 1/4-inch thick between waxed paper; season with salt and pepper.
Mix spinach, cheese, chopped almonds, garlic, salt, and pepper in medium bowl. Spread over chicken; roll up and secure with wooden picks.
Beat egg with milk in pie plate. Dip chicken in egg mixture; coat with crumbs. Place in greased 9x13-inch baking dish.
Bake at 375° for 30 to 45 minutes or until chicken is cooked through. Remove wooden picks. Drizzle with dressing and sprinkle with sliced almonds.
Yield: 8 servings
Notes:
Used thighs as that’s what I had on hand
Went with fresh spinach, using about a pound