Spinach & Ricotta Stuffed Chicken

I love this. It taste completely decadent, but is not a calorie suicide like most Italian meals. I saw multiple recipes online, but it was very easy to adapt to a healthier version. Please excuse my lack of exact measurements...it is really up to your preference. You just need:

Chicken Breast
Frozen Spinach (defrosted)
Fat Free or Low Fat Ricotta Cheese
Italian Seasoning
1 Garlic Clove
Marinara Sauce

Just cut your chicken breast in half to butterfly it. In a separate bowl make your filling by combining the spinach, ricotta, Italian seasoning, and minced garlic clove. As I said before, the amounts are pretty much up to your taste.
Put your filling on top of one side of the butterflied breast, then place the other half back on top (I am sure you could just pound it down as well then fold, this was just easier to me).
Drizzle a little EVOO on top to keep it from burning, and then bake on 350 for about 25 minutes.
When it is still really hot, cover with the marinara sauce and let it sit for a few minutes to cool and settle.

Gary and I shared 1 chicken breast and it was satisfying because of the filling.