2 c. Ricotta cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed, drained and squeezed dry
1 egg
1/2 c. freshly grated Parmesan cheese
1/2 c. grated Swiss cheese
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
4 chicken breasts, boned and skinned
Butter

Preheat oven to 350°F. Combine first 8 ingredients in medium bowl and mix thoroughly. Rinse chicken breasts and pat dry. Pound slightly to even thickness.

Place stuffing on chicken, roll and secure with toothpick if needed.

Arrange chicken in baking dish. Place any remaining stuffing alongside and dot with butter.

Bake for about 30 minutes, or until the chicken is tender and the juice no longer runs clear when pierced with a fork.