4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15oz)ricotta cheese
1 (10oz)frozen chopped spinach, thawed and drained (you can also use broccoli)
1 clove garlic, minced
2 eggs, beaten
2 c shredded mozzarella cheese, divided
1 (16oz)spaghetti sauce

Preheat oven to 350.

Season chicken breasts with salt and pepper to taste. Slit for stuffing; set aside.

Mix ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake 45 to 60 minutes,til juices run clear.

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I like to mix parm cheese and ital bread crumbs...roll stuff breasts in butter and this mix and slightly fry...then bake...but thats up to you.

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