Four Cheese Chicken by B. Walker

Serves 4
1/2 C part-skim ricotta cheese
1/4 C shredded mozzarella cheese
2 Tablespoons Grated parmesan chees
1 C chopped cooked spinach
4 Skinless chicken breasts (pounded 1/4 in thick)
1 teaspoon butter

For the Sauce:
3/4 C skim milk
1/2 C reduced-sodium chicken broth
1 Tablespoon cornstarch
1 teaspoon butter
3/4 cup shredded chedder cheese

1.Preheat oven 400 degrees.
2. In a small bowl, Combine: ricotta, mozarella and parmesan. Mix well and set aside
3. Cook and drain spinach well. 
4. Spread 1/4 C of spinach over each cutlet.
5. Then Spread cheese mixture over the spinach.
6. Roll up the cutlets , jelly-role style. Might want to stick tooth picks in them to help stay. ( i didnt, and they fell apart a bit)
7. In a medium skillet melt the 1 teaspoon of butter and add the cutlets to cook/brown- then add to baking dish.
8. Prepare sauce in same skillet just used to brown chicken. Melt the 1 teaspoon of butter in the sauce recipe.
9. Mix milk, chicken broth and cornstarch in bowl together.
10. Once butter is melted, add the milk mixture to the skillet constantly stirring until it comes to boil!
11. Once sauce is boiling- remove from heat and stir in the chedder cheese.
12. Last but not least- pour cheese sauce over cutlets and bake for 20 min or until it is browned on top and boiling.

It is a bit of a extensive recipe.. but worth it!! sooo yummy. Serve with roasted red potatoes or baked potato and some kind of greens.
YUMMY!! Enjoy this calcium, iron, protein packed meal!!