Spinach Ricotta Stuffed Chicken Breasts

Ingredients 6 chicken breasts

1 tbsp butter, melted

Stuffing:
1 tbsp butter 15 mL
1 small onion, finely chopped 1
1 small clove garlic, minced 1
1-1/2 cups chopped fresh spinach 375 mL
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 Cup Mozzarella cheese
2 tbsp freshly grated Parmesan cheese
1 egg yolk 1egg yolk
1/4 tsp salt

Pinch each nutmeg and pepper Pinch

How to make Spinach Ricotta Stuffed Chicken BreastsStuffing: In large skillet, heat butter over medium heat; cook onion and garlic, stirring often, for 3 to 5 minutes or until softened.
Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
Remove from heat and let cool completely.

In bowl, combine spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper, mixing well.
Using sharp knife, debone chicken, leaving skin attached.
Gently loosen skin from one long side of each breast, leaving skin attached at curved side.
Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread stuffing evenly.

Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan.
Brush with butter.
Bake in 375F oven, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside. evaporatesbasting