I created this delicious chicken from another recipe of mine, only instead of using ricotta I used a spreadable cheese I had bought for another recipe. I wanted to use it up before it expired. The family absolutely loved it. I hope you try it sometime. I think you will love it too!
1In a medium skillet over medium heat, add 1 tablespoon oil and saute garlic, spinach, salt, pepper and red pepper flakes - just until spinach is wilted. Remove from heat and let cool for a few minutes.
Once cool, stir in cheese spread, almonds, bread crumbs
2Cut a deep slit into each breast on the thickest side of meat. Stuff each breast evenly with spinach mixture and secure with toothpicks.
Beat egg on a paper plate. Add crumbs to another and mix in garlic pepper salt.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Dip breast into egg, making sure both sides are coated, let excess egg drip off, then coat evenly in bread crumbs.
3Place chicken in heated oil. Cook on that side for roughly 10 minutes, using fork to move chicken around to all sides to make sure all is cooked. Turn over and continue cooking on that side. Moving chicken to all sides, making sure all edges are browned. About 10 more minutes.
Just to make sure it was cooked completely through - I removed the browned chicken and placed on a microwave safe plate and microwaved for another 2 minutes. Cut one into and make sure there is no pink remaining.
Or you could place them in the oven and bake for another 15 minutes, just to be safe. Mine were done with just the few minutes in the microwave. It will depend how thick your breasts are.
4Remove picks and serve immediately with your favorite sides. I just served with saffron rice and green beans. Delicious!