Chicken stuffed with spinach ricotta and mushrooms

Wash and fry the mushrooms and spinach in the frying pan until they are reduced in size and let them cool.

Clean the chicken breasts and make a horizontal cut without splitting them in two. Add salt and pepper to taste

Preheat the oven to 180 degrees Mix the spinach and mushrooms with the ricotta cheese and add this mixture to the inside of the breasts. Close the breasts with kitchen sticks.

We fry the breasts in the pan with a little olive oil to mark both sides.

Place the breasts in an ovenproof dish and sprinkle with oregano and a dash of olive oil. Bake for 20 minutes at 180 degrees We wait for them to cool a little and enjoy!