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4 lg. chicken breasts, boned, with skin on
2 tbsp. olive oil
1 tsp. thyme
1/4 tsp. salt
2 tbsp. olive oil
1 tsp. thyme
1/4 tsp. salt
Be sure each chicken breast has the skin attached as the stuffing will go between meat and skin.
STUFFING:
1 med. onion, chopped
1 tbsp. olive oil
1 tbsp. butter
1 lb. spinach, washed with stems removed and chopped (you can use 1 box frozen chopped spinach, thawed and drained)
1/2 c. Ricotta cheese
1/2 c. grated Parmesan cheese
2 lg. basil leaves, finely chopped or 1/2 tsp. dried basil
Pinch nutmeg
Freshly ground pepper to taste
1 tbsp. olive oil
1 tbsp. butter
1 lb. spinach, washed with stems removed and chopped (you can use 1 box frozen chopped spinach, thawed and drained)
1/2 c. Ricotta cheese
1/2 c. grated Parmesan cheese
2 lg. basil leaves, finely chopped or 1/2 tsp. dried basil
Pinch nutmeg
Freshly ground pepper to taste
Saute onion in olive oil and butter over low heat until soft but not browned. Add spinach, cooking until wilted and moisture has evaporated (about 10 minutes). Transfer to a bowl, allow to cool and add rest of the ingredients. Season with pepper and nutmeg to taste.
Loosen skin on each breast by slipping a finger between meat and skin forming a pocket. Divide filling and neatly stuff the pockets. Place skin side up in a baking dish just large enough to hold them. Brush with olive oil and rub in the thyme and salt.
Bake 45 minutes in a preheated 375 degree oven or until skin is golden brown. If necessary, brush with a little more oil.
Remove from oven and cool slightly. With a sharp knife, cut each piece into 1-inch thick slices and arrange on a platter.
Garnish with fresh basil and cherry tomatoes.
May be served with a cream sauce if desired.
Serves 4-6.
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