Spinach and Cheese Stuffed Chicken Breasts

1. 1

   Wilt spinach in a covered pan on medium heat for 3 minutes, then drain in a sieve and squeeze out liquid.

2. 2

   Chop spinach, then gently combine with ricotta and grated mozzarella.

3. 3

   Butterfly chicken breasts and place mixture in the centre.

4. 4

   Fold over all sides and place in baking dish, open side down.

5. 5

   Pour Aylmer Accents Garlic and Olive Oil tomatoes over chicken.

6. 6

   Cover and bake at 375 degrees F for 30 minutes.

7. 7

   Serve with a salad or cooked vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.