1 cup ricotta cheese

1/3 cup grated fresh Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning

1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry

1 large egg

6 6-ounce skinless, boneless chicken breast halves

1/2 cup dry white wine

To prepare the filling, combine the first 7 ingredients.

Preheat oven to 350 degrees Fahrenheit.

To prepare the chicken, place each chicken breast half between two sheets of heavy-duty plastic wrap. Pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin. Divide the filling and spread it evenly over the chicken breast halves.

Roll the chicken up jelly roll style. Tuck in the sides, and place the chicken, seam side down, in a 13 x 9-inch baking dish.

Pour the wine over the chicken, and cover the dish with foil.

Bake at 350 degrees Fahrenheit for 30 minutes, basting the chicken a couple of times with the wine. Uncover and bake an additional 15 to 20 minutes, or until the chicken is done. Remove the chicken from the pan; keep warm. Strain the wine mixture through a sieve over a bowl; discard any solids. Serve the wine mixture over the chicken.

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