Chicken Breast Stuffed with Ricotta and Spinach

Ingredients

• serves 4, with leftovers
• 6 thinly pounded chicken breast halves
• 8 oz. ricotta
• 10-oz. spinach, blanched, squeezed and chopped or a box of frozen spinach, thawed, squeezed dry, and chopped
• 6 fresh mint leaves (optional)
• 1/4 c grated parmiggiano
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato sauce

Directions

1. To make the stuffing, combine the spinach, mint, ricotta, parmesan, egg, salt, pepper and nutmeg.
2. Pound chicken breast halves to about 1/2″ thinness or less. Spread out on foil and sprinkle lightly with salt and pepper. Place 2 lengths of kitchen string crosswise under each piece of breast. Place a dollop of stuffing on each piece.
3. Roll and tie breasts into nice little bundles but don�t tie too tightly or you�ll squeeze out the stuffing.
4. Brown lightly in olive oil for about a minute, handling very gently with tongs.
5. Add sauce, cover and simmer for about 15 minutes.
6. May be made a few hours ahead, then gently reheated. Excellent cold for lunch as well!