Ingredients:

2 large chicken breasts

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1 1/2 cup chopped fresh baby spinach

1 clove garlic or 1 tsp garlic powder

1 tsp onion powder

salt and pepper to-taste

Directions:

1. Preheat oven to 375. Mix all your stuffing ingredients in a medium bowl and set aside. Take your 2 chicken breasts and filet them both to make into 4 thin chicken breasts. Pound out each filet with your meat tenderizer so they are nice and spread out and even in thickness.

2. Take the stuffing and put a few heaping spoonfuls on the wider end of the filet and roll up each like you would an enchilada. Season each one with salt pepper and Italian seasoning.

3. Place each rolled filet in a baking dish spread apart with a few inches between so they bake evenly. Bake for 30 to 40 minutes.

Bon Appetit!