Ricotta/Spinach Stuffed Chicken and Cauliflower Fritters

I love spinach! Whether its sauteed, raw in a salad, casserole, or stuffed into chicken...I love it! I like chicken but you have to jazz it up so much for it to have flavor. I've seen spinach stuffed chicken many times before and probably have cooked it before, but didn't blog about it. The recipe is simple and delicious!

Regarding the cauliflower fritters...sounds strange...but oddly enough quite tasty! I can't stand plain cauliflower...I like roasted but thats about it. I was browsing recipes on Skinny Taste and came across this recipe. I thought it sounded pretty good and was healthy. It could take place of the starch (that I always feel like I need to complete my dinner) as well as the vegetable. It uses whole wheat flour which adds a nuttier flavor to the fritter. Anyways, kids liked it and the Hub said it needed a dipping sauce but was good. I'm thinking that you could make a tzatziki sauce for the dip and it would compliment it nicely. Anyway...here's the recipe and I hope you and your family enjoys!!

Ricotto/Spinach stuffed chicken
Ingredients
3 large chicken breasts
1 pkg (10oz) frozen chopped spinach
1 cup ricotta cheese
2 oz cream cheese
1/4 cup parmesan cheese
3 T Dijon mustard
1 T Grapseed or Olive oil
Seasoning (whatever you'd like...I used salt, pepper, Tastefully Simple spinach mix)

Preheat oven to 450. Rinse and pat dry chicken breasts. Defrost spinach and squeeze out all excess moisture. In a medium bowl mix softened cream cheese, ricotta cheese, parmesan cheese, and seasonings. Cut a pouch into the side of the chicken breast but make sure you don't go all the way through. Stuff the ricotta mixture until its overflowing. Place in greased baking dish or baking sheet. Put 1 T of mustard on each piece of chicken and drizzle with oil. Sprinkle with salt and pepper. Bake for 20 minutes or until done (I think I did 25 minutes to be safe).

Cauliflower Fritters
1 head of cauliflower, steamed and mashed
2 garlic cloves, minced
2 eggs
1 cup whole wheat flour (i didn't use quite a full cup)
1/2 cup parmesan cheese
1/4 cup parsley
1/4 cup hot water
Salt and pepper
1/4 cup olive oil (I used grapeseed oil)

In bowl mix all ingredients except oil. It will be a thick consistacy. Heat oil in non stick pan and use an ice cream scoop for equal portions. Once oil is hot put scoops of 'dough' and flatten slightly. Let cook for 2 min and flip. Once golden brown, remove to paper towel. I sprinkled a little salt and pepper while still hot for added flavor.