Stuffed Chicken Florentine

This is such a busy time of year for the two of us. Monday nights we play softball, Wednesday nights we play volleyball, we go to the gym everyday after work and our weekends are filled with weddings, birthdays, golf outings, etc. Don't get me wrong, I'm having an awesome summer! But since we're such an on-the-go couple, it is hard to always find time to make interesting and delicious meals that don't keep me in the kitchen for hours.

Last night was a good example of our wild schedules. I stayed late at the office to finish up some things I had been working on and then met up with Drew at the gym. After the gym we headed home to change into our volleyball shirts and get a bite to eat. We had about an hour between getting home and leaving for our game. Amazingly enough, this beautiful and delicious dinner was easy to prepare and left us without feeling rushed!

Ingredients:

• 3 boneless skinless chicken breasts
• salt
• pepper
• 1 TBSP vegetable oil
• 1/2 cup chopped onions
• 1/2 cup chopped mushrooms
• 1/2 of a 10 oz package of frozen chopped spinach, thawed, well drained
• 1/3 cup of ricotta cheese

Directions:

• Place chicken breasts between two pieces of wax paper. Pound until thin and even with a meat mallet.
• Sprinkle both size with salt and pepper, set aside.
• Heat oven to 350 degrees
• In a large skillet, heat oil. Add onion and mushrooms; sautee until onion is transparent. Stir in spinach and cheese to form stuffing. Heat through.
• Spread stuffing evenly over each chicken breast. Roll up chicken. I tried to make it roll up like this meal but there was just too much stuffing! That's a good thing though.
• Now stick a skewer through it to hold it all together.
• Place chicken in a lightly greased 9 x 9 pan. Cover with tin foil and bake 15 minutes; uncover and bake an additional 10 minutes.
• Remove the skewer and enjoy!

That's it! In about 30 minutes you have a GORGEOUS and satisfying meal that won't put a damper in your schedule.

Adapted from Cooks.com