Spinach Ricotta Stuffed Chicken Breasts
|Chicken breasts||1 1⁄4 Kilogram|
|Garlic||1 Clove (5 gm)|
|Chopped spinach||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped basil||1 Tablespoon|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Stuffing: 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 375 Ã‚Â°F (190Ã‚Â°C) oven, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.