Ricotta & Herb Stuffed Pan Roasted Chicken With Pomegranates & Young Spinach

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2.5 lbs Poultry ( preferred Deboned. Ask your butcher to do it)

4 oz Ricotta Cheese

1 handful Fresh Thyme leaves, chopped fine

½ handful Fresh sage leaves, chopped fine

4 glugs Olive oil

½ tsp Butter

1 clove garlic,

¼ cup White Wine

1 whole Pomegranate Seeds (just the seeds- skin and yellow pith removed)

3 cups Spinach, fresh & young & thoroughly washed

To taste, Sea salt and cracked pepper

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