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Chicken with Spinach and Ricotta Recipe

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This recipe for Chicken with Spinach and Ricotta, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Shartle Brown

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breasts
10 ou fresh spinach
10 ou Ricotta
2-3 T olive oil
Salt and pepper
Red pepper flakes
1 1/2 c Pecorino Romano
1 T paprika - divided
Dried Cranberries
Sliced oranges for garnishing

Directions:
Directions:
Preheat oven to 400ļ
Cook spinach until barely wilted. Cool. Strain before adding Ricotta, and all but 1/2 cup parmesan and half paprika. Mix. Carefully cut 4-5 slits in chicken breasts, without cutting all the wat through. Put spoonful of filling in each slit. Sprinkle remaining parmesan and then paprika on top. Bake about 30 minutes. Donít overtake! Garnish with orange slices and drizzle with olive oil.

 

 

 

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