Chicken for Chering

• 16 ounces thin cut boneless skinless chicken breasts (4 4 oz. slices)
• 1 (10 ounce) package frozen chopped spinach, thawed and sqeezed dry, seasoned with
• salt
• pepper
• garlic powder
• nutmeg
• 12 cup part-skim ricotta cheese
• 1 cup chicken broth
• 1 lemon, juice of
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped flat leaf parsley

1. Combine spinach and ricotta.
2. Roll each piece of chicken with an equal amount of stuffing, secure with toothpick.
3. Sear chicken in non-stick pan--about three minutes on each side.
4. Transfer seared chicken to baking dish and bake at 350 for about 30 mins or until juices run clear and chicken is done.
5. Meanwhile combine all sauce ingredients in a small sauce pan.
6. Bring to a boil and stir.
7. Reduce heat and simmer sauce stirring occasionally.
8. Serve sauce over chicken.

thin, salt, pepper, garlic, nutmeg, ricotta cheese, chicken broth, lemon, mustard, flat leaf parsley

Taken from www.food.com/recipe/chicken-for-chering-108004 (may not work)