Chicken Breasts Stuffed with Spinach and Ricotta

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup cooking wine dry white
• 1 large eggs 
• 0.3 teaspoon garlic powder 
• 1.5 ounces parmesan cheese fresh grated
• 1 cup part-skim ricotta cheese 
• 0.3 teaspoon salt 
• 36 ounce chicken breast halves boneless skinless
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• frying pan
• oven
• sieve
• plastic wrap
• baking pan
• aluminum foil
• rolling pin
• meat tenderizer

Directions

1. To prepare filling, combine first 7 ingredients.
2. Preheat oven to 35
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.
4. Roll up jelly-roll fashion. Tuck in sides; place chicken, seam side down, in a 13 x 9-inch baking dish.
5. Pour wine over chicken. Cover dish with foil.
6. 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.
7. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids.
8. Serve wine mixture over chicken.