Categories: Entrees, chicken

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed
• 1 lb whole milk ricotta cheese
• 1 egg
• 2 tbsp butter
• 1 med. onion, finely diced
• 1/2 cup chopped parsley
• Coarse salt and ground pepper
• 4 deboned chicken breasts with skin left on(about 12 ounces each)

Directions

1. Directions

2. Preheat oven to 425 degrees. Saute onions in butter til soft.

3. Drain spinach, squeeze out all water and chop; transfer to a large bowl.

4. Add ricotta, sauteed onion, 1 teaspoon salt, and 1/4 teaspoon pepper, egg and parsley; stir well to combine. Set filling aside.

5. Season chicken breasts with salt and pepper. Place a chicken breast on a clean work surface. With your fingers, loosen the skin; place a quarter of the filling underneath the skin of the breast. With one hand on top of chicken and the other keeping opening closed, press filling evenly to edges. Repeat with remaining breasts and filling.

6. Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. Can be served hot, but usually I chill the chicken. It can then be sliced crosswise, so that each slice has the filling on it and I arrange the slices on a platter with cherry tomatoes and chopped fresh herbs.

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