Shelly's Recipe

SPINACH RICOTTA CHICKEN BREASTS

Category: Poultry I

1 cup ricotta cheese
1 (10 oz) pkg frozen chopped spinach, thawed, drained
1 tsp seasoned salt and pepper
1/4 tsp ground nutmeg
6 split chicken breasts
2 tbsp canola or olive oil

Prepare grill by placing coals to one side, heat until coals are ash white. Make a drip pan with heavy duty aluminum foil, place opposite of coals.

While coals are heating, stir together ricotta cheese, drained spinach, seasoned salt, pepper and nutmeg in a medium bowl. Gently loosen skin of each chicken breast. Stuff with equal amounts of ricotta-spinach mixture, tighten skin. Brush oil on chicken breasts. Place chicken breasts on grill over drip pan.

Grill, turning occasionally, for 25 to 35 minutes or until chicken breasts are fork tender and no longer pink. If more browning is desired, place chicken breasts over direct heat during the last 5 minutes of cooking time. Serves 6