Spinach-Stuffed Chicken With Linguine

• 3 garlic cloves, minced
• 1/3 cup butter, divided
• 1 package (6 ounces) fresh baby spinach
• 1/4 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup ricotta cheese
• 1 large egg, beaten
• 3/4 cup seasoned bread crumbs
• 8 ounces uncooked linguine
• 1/2 cup salsa

1. In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
2. Flatten chicken to 1/4-in. thickness. Spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11x7-in. baking dish.
4. Bake, uncovered, at 375u0b0 for 25-30 minutes or until a thermometer reads 170u0b0.
5. Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine.

garlic, butter, baby spinach, parmesan cheese, salt, chicken breast halves, ricotta cheese, egg, bread crumbs, linguine, salsa

Taken from www.tasteofhome.com/recipes/spinach-stuffed-chicken-with-linguine/ (may not work)