Chicken Breast stuffed with Spinach and Ricotta

2 boneless, skinless Chicken breasts - 1/3 cup spinach - 1/2 Ricotta cheese - 1 oz. Butter - Salt - Pepper - 2 oz. Cheddar cheese, shredded - Paprika

Preheat oven to 400ºF (200ºC). Remove 2 chicken breasts from the fridge 30 minutes before preparing. Make slices across the breasts (3/4 of the way through), about 3/4 inch apart. Melt butter in heated frypan on med-hi and toss in spinach. Use a wooden spoon to stir spinach as it wilts (roughly 30 seconds). Add Ricotta cheese and stir until combined. Remove the spinach mix and stuff into the slices of the chicken breasts. Add salt and pepper, then top with Cheddar and finally, dust the breasts in Paprika. Place in oven for 25 - 30 minutes, until done. Serve over rice (optional)