Ricotta, Spinach and Sundried Tomatoes Stuff Chicken Breast

I’m not sure what it is about the cold winter but it brings out the gut cooking in me. You know opening the frig and saying what do I have and throwing something together. Lyn takes advantage of these days and throws different ideas at me. Last night I grabbed a couple of chicken breast that had been sitting in butter milk pound them flat and did a little salt and pepper. In a  bowl I took some ricotta cheese, chopped up some spinach and tomatoes mixed together until it look right to me. I spread the mixture on each of the breast and rolled like a jelly roll. A couple of toothpicks to hold them together and scrapped off the cheese that was oozing out. I browned in a little oil on all sides (start with the seam side down) then put the pan in a 350 degree oven for about 20 minutes. Yum it was good. I supposed some pasta sauce and shredded cheese on top would have been nice but did not have any at that time. There is still one left perhaps I’ll make a quick sauce and shred some cheese and have with some zucchini spaghetti and leftover meatballs.

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