1 lb chicken tenders |
1 tablespoon garlic oil (i used olive oil and minced garlic) |
1 teaspoon dried italian seasoning |
1 (16 ounce) prebaked pie crusts (i use boboli) |
1 cup ricotta cheese |
1/2 cup shredded mozzarella cheese |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
2 tablespoons chopped sun-dried tomatoes packed in oil, drained |
1/4 cup grated parmesan cheese |