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| | Alyce Mantia/KRBS41A |
| 2 Tasse | ricotta cheese |
| 1 Packung | 10-oz. frozen spinach; thawed, well drained |
| 1 | egg |
| 1/2 Tasse | Parmesan cheese; fresh grate |
| 1/2 Tasse | mozzarella grated |
| 2 Teelöffel | Garlic minced |
| 4 | Chicken breast halves, boned |
| | butter |
| | salt |
| | pepper |
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Preheat oven to 350~. Combine cheeses, spinach, egg, and garlic and mix thoroughly. Season to taste with salt and pepper. Rinse chicken breasts (skin intact) and pat dry. Lightly pound to even thickness.
Carefully separate skin from chicken using fingers, leaving skin attached on one long side to form a pocket. Divide stuffing among pockets, patting gently to distribute evenly. Secure with toothpicks.
Arrange skin side up in lightly oiled baking dish.
Dot with butter. Bake until juices run clear, basting with pan drippings every 10 mins., 30 to 35 mins.
overall. Serve immediately over pasta tossed with oil that has had a little garlic sauteed in it.
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