Florentine Stuffed Chicken Breasts

1 cup spinach, wilted and excess water squeezed out
2 Tbsp chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup part skim ricotta cheese
1 Tbsp reduced fat sour cream
9 oz. boneless, skinless chicken breast, visible fat removed
1 Tbsp olive oil
McCormicks Perfect Pinch Rotisserie Chicken Seasoning*

I use a Ninja with the small container for this, but you can chop and mix with any kitchen tools available. Because there was no nutritional information available for the seasoning, there is no way of measuring how much sodium this adds.
*Caution: if you are limiting sodium, sprinkle with salt-free seasoning of your choice.

Preheat oven to 375*F. Spray frying pan and baking dish with olive oil. Put ricotta, sour cream and onion in Ninja, pulse 3 times. Add spinach and mushrooms, pulse 3 times. Place stuffing in a bowl for easier handling and check for pieces that weren't chopped or mixed evenly. Chop or stir by hand as needed. Wash and dry chicken breasts. Slice deep pocket in side of chicken breasts and stuff with spinach-cheese mixture. Place chicken in frying pan and spray lightly with olive oil. Over medium heat, brown chicken on both sides. Transfer to sprayed baking dish. Sprinkle tops lightly with McCormick seasoning. Bake in prepared oven for about 25 - 30 minutes until juices run clear.

Serving Size: 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user PAULETTELORAINE.