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Stuffed Chicken Breasts

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• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1 (15 ounce) container part-skim ricotta cheese
• 1 (10 ounce) package chopped frozen spinach, drained
• 1 clove garlic, minced
• 2 eggs, beaten
• 1 (8 ounce) package shredded low-fat mozzarella cheese, divided
• 1 (16 ounce) jar sugar-free spaghetti sauce

1 Preheat oven to 350 degrees F (175 degrees C).

2 Season chicken breasts with salt and pepper to taste.

Slit open on the side for stuffing; set aside.

3 In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place

stuffed breasts in a lightly greased 9x13 inch baking dish.

Pour sauce over all and sprinkle with remaining cheese.

4 Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.