Chicken Breasts Stuffed with Spinach and Ricotta

Ingredients

• Filling:
• 1 cup part-skim ricotta cheese
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 large egg
• Chicken:
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup dry white wine

Preparation

1. To prepare filling, combine first 7 ingredients.
2. Preheat oven to 350°.
3. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Divide and spread filling evenly over chicken breast halves. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish. Pour wine over chicken. Cover dish with foil.
4. Bake at 350° for 30 minutes, basting chicken with wine every 10 minutes. Uncover and bake an additional 15 minutes or until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken.