Ricotta Stuffed Chicken Breast
3 boneless skinless chicken breast
1/2 can artichoke hearts, chopped
1/4 cup chopped frozen spinach (thawed and drained)
1 cup ricotta cheese
1/4 cup Parmesan cheese
Garlic & onion powder
Oregano
Salt & Pepper
Parmesan & shredded Italian blend cheese

Mix together all ingredients except for the chicken. Pound out the chicken so it's even. Spoon ricotta mixture into the center of the chicken breast and roll up sides, secure with toothpicks. Place in baking dish and bake for 45 minutes to an hour at 350 degrees (until chicken is done). About five minutes before finished sprinkle with additional cheese and place under the broiler to brown cheese.

My notes: Seth's doing the low-carb thing so I've been trying to find some recipes that are low in carbs and have some kind of health benefit! (some veggies and low-fat cheese) He likes artichokes and cheese so I made up this recipe after looking through some other ones. The measurements are just guess-timates. It actually turned out pretty good. I didn't make any kind of a sauce to go over it, though tomato sauce probably would've been good. Breading the chicken rolls with Italian bread crumbs probably would have added something to it too.