Shelly's Recipe

CHICKEN LUIGI

Category: Chicken

3/4 cup Italian seasoned bread crumbs
8 whole chicken breasts, boned and skinned
1 10 oz package frozen chopped spinach, thawed and well drained
1 cup sun dried tomatoes- not oil packed (or fresh)
1/2 cup shredded mozzarella cheese
2 tbsp Parmesan cheese, grated
2 cups ricotta cheese or cottage cheese

Preheat oven to 350 degrees. Place sun-dried tomatoes in small bowl, cover with boiling water, and let stand for about 30 minutes.

Combine spinach, tomatoes and cheeses. Divide chicken breasts into 8 portions (2 halve each). On one half of chicken breast, place about 1/3 cup spinach mixture. Cover with the other piece of chicken. Dip chicken on both sides into bread crumbs, coating well. Place on a greased cookie sheet and bake 50 minutes to 1 hour. Serve with sauce.

Sauce
1 tbspbutter
2 tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1-2 roasted garlic cloves, mashed (as many cloves as desired to taste)

Heat margarine in a saucepan over low heat until melted. Blend in flour, salt, and pepper. Cook over low-heat stirring constantly, until smooth and bubbly; remove from heat, stir in milk or broth and roasted garlic. Heat to boiling, stirring constantly. Boil and stir.