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Ricotta and Spinach Stuffed Chicken
Ingredients
  • 3 Chicken breasts butterflied and pounded, seasoned with salt and black pepper
  • 1 cup Whole Milk Ricotta
  • 1 cup Italian Blend Shredded Cheese
  • 8 oz. Spinach
  • 2 Garlic cloves chopped
  • ½ cup White Wine dry (like Chardonnay)
  • Extra Virgin Olive Oil
  • Salt and black pepper to taste
  • ½ cup chicken stock optional
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