Recipe: Saute the garlic and onion in a pan with the bacon fat for 2-3 minutes. Add the spinach and saute for 1 minute more. Deglaze with the white wine. Strain the spinach from the excess moisture and mix it with the ricotta cheese. Season the spinach stuffing with salt and pepper to taste. Cut a slit in each chicken breast with a sharp pairing knife and stuff them with the spinach and ricotta stuffing. Arrange the stuffed chicken breasts in a greased baking dish and sprinkle them with the roasted garlic and pepper seasoning and panko breadcrumbs. Bake in a preheated oven at 450 F for 20 minutes or until the internal temperature reaches 165 F. In lieu of fresh spinach, the chicken breasts can be stuffed with frozen spinach, thawed and drained.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!