Chicken Florentine with Sun-Dried Tomatoes and Pine Nuts

Large Tub of Fresh Baby Spinach or
2 packages of frozen spinach thawed
1 C of Reduced salt chicken broth
4 Boneless Breasts of Chicken
1 T of Ghee or Coconut Oil
1/4 C Fresh Minced Shallots
2 t minced garlic
5 sun-dried tomatoes, chopped
1/4 t red pepper flakes
1/2 C ricotta cheese
1/4 C pine nuts

salt and pepper to taste

Fit your 4 chicken breasts into an 8x8 baking dish, add chicken broth salt & pepper cover with foil and bake at 350 degrees for 30 minutes.

While your chicken is baking squeeze spinach of all excess liquid. Set aside. If using fresh spinach, place greens into a colander and wilt with boiling water. Heat ghee or coconut oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add tomatoes, salt, pepper flakes and pepper; cook, stirring for 2 minutes, add spinach. Remove from heat; let cool about 15 minutes. Add ricotta; stir to combine. Season with salt and pepper.

In a skillet, roast your pine nuts over medium heat. Once they begin to brown slightly they are done. They will burn easily if you aren't careful!

Once chicken has finished baking remove from oven, discard remaining broth and distribute spinach mixture equally on top of each breast. Return to oven uncovered for 10 minutes.