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Karen's Stuffed Chicken Breasts
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| 1 ounce | frozen chopped spinach, thawed |
| 1/2 cup | low-fat ricotta cheese |
| 2 cloves | garlic, minced |
| 4 bone-in, skin-on chicken breasts | |
| Salt | |
| pepper | |
Preheat oven to 425•F.
Drain thawed spinach and place in large bowl.
Add cheese, garlic, 1 tsp salt and 1/4 tsp pepper. Stir. Set aside.
Loosen the skin on each chicken breast.
Place one quarter filling underneath skin. Press evenly to edges.
Season with salt and pepper.
Place on baking sheet and roast about 30 mins..
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