Ingredients:
1 cup sun dried tomatoes- not oil packed
1 10 oz package frozen chopped spinach, thawed and well drained
2 cups ricotta cheese
2 tablespoons Parmesan cheese, grated
8 whole chicken breasts, boned and skinned
3/4 cup Italian seasoned bread crumbs
Instructions:
Preheat oven to 350 degrees. Place sun-dried tomatoes in small bowl, cover with boiling water, and let stand for about 30 minutes. Combine spinach, sun dried tomatoes, ricotta and Parmesan cheese. Divide chicken breasts into 8 portions (2 halve each). On one half of chicken breast, place about 1/4 cup spinach mixture. Cover with the other piece of chicken. Dip chicken on both sides into bread crumbs, coating well. Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve with supreme sauce.
Supreme Sauce
1 tablespoon butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk or chicken broth
Heat butter in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low-heat stirring constantly, until smooth and bubbly. Remove from heat, stir in milk or broth. Heat to boiling, stirring constantly.
|
|
