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Add a drizzle of olive oil into a pan and sauté the garlic over medium heat for about a minute, until golden. Add in the spinach and cook until wilted. Remove from the pan and set aside to cool down. Once cooled, squeeze the spinach to remove any excess water and oil, using a cheese cloth or paper towel. Chop the spinach and set aside.
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Place rack in middle position and preheat the oven to 400°F. In a large mixing bowl, mix the chopped spinach, ricotta, half of the Italian blend cheese and a pinch of salt and black pepper.
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Place the butterflied chicken breasts on a cutting board and add a layer of the ricotta and spinach stuffing over each chicken breast. Fold over the chicken breasts to close them up and hold together using two to three long tooth picks. Set aside.
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Heat up a large drizzle of olive oil in an oven safe sauté pan over medium to high heat. Once hot, add in the stuffed chicken breasts. Cook each side for about three minutes, making sure to move around in the pan occasionally to keep from sticking to the bottom. After flipping and cooking the other side for three minutes, slowly pour in the wine and cook for one to two minutes, allowing the alcohol to evaporate.
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Transfer the pan with the stuffed chicken into the oven and cook for twenty-five minutes. If after fifteen minutes too much of the liquid has evaporated, you can add in the chicken stock to keep the chicken tender.
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After twenty-five minutes, remove the pan from the oven and sprinkle the remaining Italian cheese blend over each stuffed chicken breast. Place the pan back in the oven and cook for another five minutes, until the cheese has melted.
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Remove the pan from the oven and serve each chicken breast with a side of pasta, rice or salad. Enjoy! Salute and cin cin!
