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Ready in 30 minutes!
Serves 6
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Ingredients:
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6
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M&M Boneless, Skinless Chicken Breasts, thawed
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6 heaping tbsp
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ricotta cheese
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1/2 cup
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rated Parmesan cheese divided in 2 (1/4 cup for stuffing; 1/4 cup for topping)
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4
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packed cups of baby spinach
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pinch of nutmeg
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1 tbsp
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olive oil
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1/4 cup
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chopped nuts (toasted pine nuts, almonds, pistachios or walnuts)
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1/4 cup
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breadcrumbs
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Preparation:
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Wilt spinach in the olive oil and chop coarsely. Mix with the ricotta and Parmesan and add nuts, freshly ground pepper and nutmeg.
Cut a pocket in the thickest part of the chicken breast and stuff with the cheese mixture. Cook for 15 minutes in a nonstick pan with a lid in an inch of water or chicken stock.
Uncover and spread the remaining mixture of Parmesan and breadcrumbs and put under the oven broiler for 2-3 minutes.
In the meantime, reduce the cooking liquid on high heat to keep any stuffing that has escaped from the chicken and serve as a sauce.
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Tip(s):
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