Yep, that's what happened. Kind of like when I wanted Bruschetta and I made Bruschetta Chicken. I didn't have any canned artichoke on hand. I mean, who does? So, I used broccoli. Still sweet with some substance to it. And I always keep a bag of frozen spinach on hand. It's easy to use a little and thaw it out to add to soups or whatever.
Just stir it all up together.
Line a baking sheet with tinfoil, lightly spray with oil and top with the chicken. Salt, pepper the chicken, and sprinkle with garlic powder. Drop the cheese mixture by the spoonful on top of each chicken breast. It's very thick and you'll have to press it down onto the chicken.
Bake for 20 minutes at 350. When you have 5 minutes remaining, top with an additional sprinkling of mozzarella cheese if you'd like.
And tasty, too.
The texture of the ricotta is wonderful. The garlic and salt gives it great flavor and the broccoli gives it a little sweetness and body.
Spinach Ricotta Chicken
4-5 chicken breasts, cut in half thickness-wise, salted, peppered and sprinkled with garlic powder
1/2 cup part skim ricotta cheese
1/2 cup chopped broccoli (steamed)
1/3 cup thawed and drained spinach
1/3 cup grated parmesan cheese
1/3 cup mozarella cheese
1/4 tsp minced garlic
1/4 tsp salt
1/8 tsp pepper
Place chicken breasts on a baking sheet covered in tinfoil, lightly oiled. Top with spoonfuls of cheese. Press the cheese mixture down to cover.
Bake 20 minutes at 350. Top with additional mozzarella if desired in the last 5 minutes of baking.