Spinach Stuffed chicken with Linguine

This elegant stuffed and rolled chicken looks gorgeous and tastes delicious!

Prep: 20 min. Bake: 25 min. Serves:4

• 3 garlic cloves, minced
• 1/3 c. butter, divided
• 1 pkg. (6 oz.) fresh baby spinach
• 1/4 c. shredded parmesan cheese
• 1/4 tsp. salt
• 4 boneless skinless chicken breast halves (6 oz. each)
• 1/2 c. ricotta cheese
• 1 egg, beaten
• 3/4 c. seasoned bread crumbs
• 8 oz. uncooked linguine
• 1/2 c. salsa

1. Saute garlic in 1 Tbs. butter in a large skillet until tender. add spinach and cook just until wilted. Remove from the heat; stir in parmesan cheese and salt.
2. Flatten chicken to 1/4 in. thickness. spread ricotta cheese and spinach mixture over the center of each chicken breast. Roll up and secure with toothpicks.
3. Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. Brown chicken in 2 Tbs. butter in a large skillet. Place chicken, seam side down, in a greased 11 in. x 7 in. baking dish.
4. Bake uncovered, at 375 degrees for 25-30 min. or until a thermometer reads 170 degrees.
5. Cook linguine according to package directions. Drain linguine;  toss with remaining butter and salsa. Discard toothpicks from the chicken. Serve with the linguine.

$3.01 per serving