Chicken Breasts Stuffed With Spinach And Ricotta

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1 cup part-skim ricotta cheese

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 large egg

6 (6-ounce) skinless, boneless chicken breast halves

1/2 cup dry white wine

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