4 large skinned and boned chicken breast portions
4 Tbsp butter or oil
1 small onion, diced
1 pound fresh spinach or 1 package (10 oz.) frozen chopped spinach
¼ cup ricotta cheese
2 Tbsp freshly grated parmesan cheese
1/8 tsp ground nutmeg
1 jar Newman's Own® Sockarooni Pasta Sauce
½ pound spinach noodles or linguini
Heat 2 tablespoons butter or oil and sauté onion in it until golden. Form a pocket in the underside of each chicken breast, where bone was removed, for stuffing.
Wash and stem spinach if fresh and cook in water, about 2 minutes to wilt. Drain well and chop. If using frozen spinach, thaw and drain well. Combine with onion in pan. Remove from heat and add cheeses and nutmeg.
Stuff a few tablespoons of mixture in each chicken breast. Fold the ends of the chicken under to enclose the filling. Spread remaining butter or oil in a baking dish and arrange chicken pieces, stuffed side down, in dish.
Pour pasta sauce over chicken. Place in preheated 350°F oven and bake 45-50 minutes. Cook noodles and serve with chicken breasts, spooning sauce over all.
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