Hot Jalapeno Pepper Feta Stuffed Chicken Breasts - cooking recipe

Ingredients

1 cup ricotta cheese
1 cup crumbled feta
1/2 cup chopped hot pepper (I used pickled red jalapenos)
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon black pepper
1 egg
Pam cooking spray
4 flattened chicken breasts
toothpick
olive oil
2 cups rice
1/2 medium onion (chopped)
3 garlic cloves, sliced
2 cups spaghetti sauce, of your preference

Preparation

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).