Stuffed Chicken Breasts with Ricotta and Spinach

Ingredients:

2 Chicken breasts 1. Preheat oven to 350° F

250 g Ricotta cheese 2. Wash and dry chicken and season with salt.
3. Let it marinate in the fridge. Let sit in room
60 g Feta cheese temperature 20 mins before stuffing.
250 g Shiitake mushroom, julienne 4. Rasp garlic, wash and dry spinach and remove
stems.
500 g Spinach 5. Julienne shitake mushrooms.
6. In a medium heat pan add the olive oil. Then add
15 g Garlic
garlic.
30 ml Olive oil 7. When garlic is aromatic add the shitake
mushrooms and cook until the water from the
Salt
mushrooms evaporate.
Pepper 8. Add the spinach. Cook until wilted. Take the
Spinach mixture off the heat, let cool.
9. In a bowl add ricotta cheese and crumbled feta
cheese. Taste then season with salt if needed.
10. Add the cooled spinach mixture to the cheese
mixture. Season with salt and pepper if needed.
11. Make a slit in the chicken and begin to stuff.
Close the chicken breast with the chicken
tender.
12. Add a little olive oil to a pan and seer both sides.
13. After it has browned on the outside place
chicken in the oven covered for 20- 30 mins.
14. Rest for 10 mins and then serve.