Ingredients
3 garlic cloves, minced1/3 cup butter, divided1 package (6 ounces) fresh baby spinach1/4 cup shredded Parmesan cheese1/4 teaspoon salt4 boneless skinless chicken breast halves (6 ounces each)1/2 cup ricotta cheese1 large egg, beaten3/4 cup seasoned bread crumbs8 ounces uncooked linguine1/2 cup salsa
Preparation
In a large skillet, saute garlic in 1 tablespoon butter until tender. Add spinach and cook just until wilted. Remove from the heat; stir in Parmesan cheese and salt.
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.
Place egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken in egg, then coat with crumbs. In a large skillet, brown chicken in 2 tablespoons butter. Place chicken, seam side down, in a greased 11x7-in. baking dish.
Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°.
Meanwhile, cook linguine according to package directions. Drain linguine; toss with remaining butter and salsa. Discard toothpicks from chicken. Serve with linguine.
