Stuffed Chicken Parmesan

10 ounce package frozen spinach
½ cup ricotta cheese
¼ cup Alfredo sauce
Lemon
Pinch of nutmeg
prosciutto
swiss cheese

Preheat oven to 425 degrees F. Squeeze the excess liquid from one 10 ounce package thawed frozen spinach. Combine with ½ cup ricotta cheese, a generous ¼ cup Alfredo sauce, a squeeze of lemon, pinch of nutmeg, kosher salt, and freshly ground pepper. Place 2 skinless, boneless chicken breast halves between 2 pieces of plastic wrap. Whack with the back of a wooden spoon until the surface area doubles. Place in a baking dish. Season with kosher salt and freshly ground pepper. Slather some additional Alfredo sauce over each breast followed by prosciutto, the spinach mixture, and Swiss cheese. Top with seasoned bread crumbs if you have them on hand. Bake for about 15 minutes.

Serves 2 From “Bride & Groom Cookbook”

**super easy, and a lot of food! We have yet to have Swiss cheese on hand so we have been using shredded mozzarella.