2/3 c. ricotta cheese
1/2 c. shredded Mozzarella cheese
1/2 c. shredded Provolone cheese
1/4 c. grated Parmesan cheese
1/4 c. snipped parsley
2 tbsp. fine dry bread crumbs
3 whole chicken breasts, about 3 lb.
2 tbsp. butter, melted

In a medium bowl combine ricotta, Mozzarella, Provolone, Parmesan, parsley and crumbs. Rinse and pat chicken breasts dry. Bone breasts without removing skin; halve breasts carefully. Separate skin from flesh of each breast, leaving one side attached. Spoon cheese mixture between skin and flesh of each breast. Tuck skin edges under the breast; secure with wooden picks. Place breasts, skin side up, in a shallow baking dish; brush with melted butter. Bake, uncovered, at 350 degrees for 40-45 minutes, basting occasionally with juices. Makes 6 servings.