HOT JALAPENO PEPPER FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375.
• Mix the ricotta, feta, hot peppers and spices together.
• Split the mixture into two bowls.
• Add the egg to one bowl and mix well.
• Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
• Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
• Brush some olive oil onto the top of the breasts so they brown better.
• Place the chicken in the oven for 25 minutes.
• Make the 2 cups of rice (follow directions on box).
• Fry the onions in 1 tbsp of olive oil until soft (medium heat).
• Add the chopped garlic and fry for 3 more minutes.
• Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
• Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
• Remove the chicken from the glass dish and place the rice at the bottom.
• Spread the remaining cheese mixture across the rice.
• Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
• Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).