Spinach Ricotta Stuffed Chicken

____ Ingredients:_____

- 4 boneless, skinless chicken breasts
- 1 cup ricotta cheese (can use whole milk cottage cheese if desired)
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth

_____Directions:_____

1. Preheat your oven to 375°F.
2. In a bowl, mix together the ricotta cheese, spinach, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Cut a pocket into the side of each chicken breast. Stuff the ricotta mixture evenly into each pocket.
4. Secure the pockets with toothpicks if necessary.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side until golden, about 3-4 minutes per side.
6. Pour chicken broth into the skillet around the chicken breasts. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
7. Let the chicken rest for a few minutes before serving.

Cherry Cheesecake Lush

 Ingredients:

• 1 c. Vanilla Wafer Crumbs
• 1 c. Pecans, Finely Chopped
• 1 Stick Butter (1/2 cup), Melted
• 8 oz. Cream Cheese, Softened
• 1 c. Powdered Sugar
• 16 oz. Whipped Topping, Divided
• 2 Boxes Cheesecake Flavored Pudding, Small
• 3 c. Milk
• 1 Can Lucky Leaf Cherry Pie Filling
• 1/2 c. Pecans, Chopped

Instructions:

1. Start by preheating your oven to 350°. In a medium-sized mixing bowl, blend the vanilla wafer crumbs, finely chopped pecans, and melted butter until combined.
2. Transfer this mixture to a 9×13 inch baking pan, pressing it evenly to form the crust. Bake for 15 minutes, then allow it to cool.
3. In another bowl, mix the softened cream cheese, powdered sugar, and 1 1/2 cups of whipped topping. Stir until the mixture is smooth and creamy. Spread this evenly over your cooled crust.
4. Next, whisk together the cheesecake pudding mix, milk, and 1 cup of whipped topping until it’s smooth. Layer this over the cream cheese mix in your pan.
5. For the cherry layer, gently spread 1 can of Lucky Leaf Cherry Pie Filling over the pudding layer. Top this with the remaining whipped topping and sprinkle with 1/2 cup of chopped pecans.
6. Refrigerate your Cherry Cheesecake Lush Dessert for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set