Spinach and Ricotta Stuffed Chicken Breast

This is something I make when I want to pretend to be healthy (aka spinach and chicken) but really just want to eat something a little slutty (aka pasta and cheese).  Super easy to make, but from start to eating, it takes a while due to the time it takes chicken to cook.  Sometimes I mix it up with different cheese or vegetables, but this is my favorite, easy combo.  Also, this is not a pretty meal, so I apologize for the photos.

Just a note, this makes a lot of food, so feel free to cut in half.  I like leftovers so I usually make big meals on the weekends and save for leftovers during the week!

Ingredients

• 2 lb chicken breasts
• 15 oz. ricotta cheese (I use fat free from TJ's)
• 3/4 c. shredded mozzarella cheese
• 10 oz. frozen spinach, thawed and drained 
• 2 cloves of garlic, minced (adjust to your ideal garlic taste)
• 1 egg
• 1 jar of tomato sauce (I like tomato basil from TJ's)
• Pepper to taste
• Pasta of choice (I use corn pasta because I'm a freak human that can't have gluten

Instructions

1. Preheat oven to 375
2. Trim fat off chicken breasts and pound them so that they are about 1/4" thick

3. In a bowl, mix ricotta cheese, mozzarella cheese, spinach, garlic and egg

4. Spread the mixture into the middle of each flattened chicken breast

5. Fold the chicken breast in half (secure with toothpicks or twine if necessary -- I just squish mine together to make them stay)

6. Place stuffed chicken breasts into a lightly greased pan
7. Pour tomato sauce on top/around chicken

8. Cook for 40 minutes, or until chicken is cooked all the way through (my oven is weird and so it usually takes longer, or maybe my recipe is just wrong)
9. While the chicken cooks, make pasta
10. Put on plate: pasta, then chicken/cheesy deliciousness

11. Mailman and enjoy, preferably with wine