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Ricotta & Spinach Stuffed Chicken



1 T Olive Oil 2 Cups Fresh Spinach 1 Cup Ricotta Cheese 2 Chicken Breasts 1/2 Cup Cheddar Cheese 1/2 tPaprika

1/2 t Onion Power

1/2 t Garlic Poweder 1/2 t Sea Salt 1/2 t Pepper Directions:

- Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted. - Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool. - Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through - about 75% of the way down is what you should aim for, but don’t stress over it. - Stuff all of the spinach and ricotta mixture into the slits. - Season the chicken with salt and pepper, garlic powder, onion powder, paprika - Sprinkle cheese between each Chicken - 8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear. 9.) Have it!

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