Spinach Ricotta Chicken Bake - cooking recipe

Ingredients

1 1/2 lbs chicken breasts, cut into thin strips
1 lb spinach, thawed frozen chopped
15 ounces light ricotta cheese
3 tablespoons parmesan cheese, grated
2 egg whites
1/4 teaspoon garlic powder
1 pinch ground nutmeg
1 1/2 cups marinara sauce, reduced-sodium

Preparation

Preheat the oven to 400 degrees F.
Coat a 8-by-8 baking dish with olive oil spray.
Cook chicken in a skillet until just starting to brown.
Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible.
Place the spinach in a large mixing bowl.
Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
Move spinach mixture to the prepared dish over top of the chicken. With the back of a spoon, spread it out to uniformly fill the dish.
Bake for 20 minutes, or until is hot throughout and the top begins to brown.
Let stand for five minutes to slightly cool.
Place the sauce in sauce pan. Heat until warm.
Spoon sauce over chicken-spinach-ricotta bake.
Serve immediately.