1 (10 oz.) pkg. frozen chopped spinach, cooked; drain well
1 c. Ricotta
1/2 c. grated Parmesan cheese
2 onions, thinly sliced
1 egg yolk
1 tsp. dried basil leaves
1/4 tsp. pepper
4 lg. slices cooked chicken (2 chicken breasts split)
1 clove garlic, minced
1 tsp. vegetable oil
1 sm. tomato peeled and chopped
1 (12 oz.) jar brown gravy
3 tbsp. plain yogurt

Combine first 5 ingredients. Stir in 1/2 teaspoon of basil and 1/8 teaspoon pepper. Place chicken in 1 1/2 quart oblong baking dish. Cover each piece of chicken with 1/4 spinach mixture. Bake for 25-30 minutes at 375 degrees.

Sauce: Saute garlic in oil. Add tomato, 1/2 teaspoon basil, and 1/8 teaspoon pepper. Cook uncovered over low heat 5 minutes. Stir in gravy and yogurt. Heat; do not boil. Spoon sauce over chicken. Serves 4.