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I came home from my first day of teaching to Chas putting the finishing touches on this dinner: 

Spinach ricotta stuffed chicken breasts and rice for the win! So easy, so yummy, and so much love for a husband who made it. 

Merrick's Stuffed Chicken Breasts 

1 package frozen chopped spinach

1 garlic clove, finely minced

1/2 cup ricotta cheese

3 chicken breasts

salt and pepper

Preheat oven to 425 degrees. Drain spinach and transfer to a large bowl. Add ricotta, garlic, 1/2 tsp salt, and 1/8 tsp pepper. Stir well to combine. Slice chicken breasts horizontally almost all the way through and stuff with spinach filling. Season chicken with salt and pepper. Place on a baking sheet and roast until cooked through (25-30 minutes).

We had ours with a little blue cheese dressing on the side for dipping.