Spinach Ricotta-stuffed Chicken Breasts

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 6 chicken breasts (about 2 1/2 pound)
• 1 tablespoon butter, melted
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups chopped fresh spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 egg yolk
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1 pinch pepper

Recipe

• 1 preheat oven to 375ºf (190ºc).
• 2 stuffing: in large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
• 3 add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
• 4 let cool completely.
• 5 in bowl, mix spinach mixture, ricotta, mozzarella and parmesan cheeses, egg yolk, salt, nutmeg and pepper.
• 6 using sharp knife, bone chicken, leaving skin attached.
• 7 gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
• 8 stuff about 1/4 cup (50 ml) stuffing under skin, pressing to spread evenly.
• 9 tuck ends of skin and meat underneath.
• 10 place on greased rack in foil-lined pan.
• 11 brush with butter.
• 12 bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.