Spinach and Parmesan Stuffed Chicken

1 lb Chicken Breasts, no skin
1 package frozen chopped Spinach (thawed)
1 cup Skim Ricotta
4 tbsp Grated Parmesan cheese
2 cloves of Garlic, minced
salt and pepper to taste

Mix spinach, ricotta, 3 tbsp parmesan and garlic and taste. Add salt and pepper if you'd like. Create a pocket in the chicken breasts by partially slicing them lengthwise. Use the knife to stretch a pocket inside. Stuff each breast with some of the spinach mixture. Sprinkle salt, pepper and remaining parmesan over the chicken and bake in a 375 degree oven for 45 minutes to an hour (just until the chicken is cooked through and the inside is warm and gooey!).

Number of Servings: 4

Recipe submitted by SparkPeople user LERXIE.