Quick Chicken Italiana

Serves 1 (for more, just multiply the amounts!)

Ingredients:

1 boneless, skinless chicken breast

2 tablespoons extra virgin olive oil

Kosher salt and freshely ground pepper

1 cup pre-washed baby spinach leaves

1 heaping tablespoon low-fat ricotta cheese

1 heaping tablespoon parmesan cheese, grated

1 tablespoon mozzarella cheese, grated

1/4 cup prepared marinara sauce

1 tablespoon prosciutto, diced

Fresh basil leaves, minced

Instructions:

Microwave spinach for 1 minute. Mix wilted spinach with ricotta and parmesan. Season with salt and pepper.

Using sharp knife, slice chicken breast in half (horizontally), just enough so you have a pocket in which to insert the spinach mixture. Spoon the spinach mixture into the pocket.

Heat 1 tablespoon olive oil in medium-sized sauce pan over medium heat. Sauté chicken breast (depending on size) about 8-10 minutes per side. While chicken is cooking, heat marinara sauce in the microwave, until warm. Mince basil, and set aside.

When chicken is cooked, place on foil-lined baking sheet. Sprinkle mozzarella cheese on top and place in oven. Set the oven to broil. Broil chicken until mozzarella is melted (about 2 minutes). While chicken is broiling, toss the prosciutto pieces into the hot sauce pan that you cooked the chicken in. Cook prosciutto until browned (about 2 minutes).

Remove chicken from oven. Spoon marinara sauce onto plate. Place stuffed chicken breast on top of sauce. Garnish with prosciutto and fresh basil.