4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package chopped frozen spinach, drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded low-fat mozzarella cheese, divided
1 (16 ounce) jar sugar-free spaghetti sauce

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and ¾ of the cheese. Mix well and stuff each breast with ¼ of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9×13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.