6 boned and skinned chicken breasts
1 tsp. fresh thyme or 1/4 tsp. dry thyme
Salt
Olive oil

SPINACH AND CHEESE STUFFING:

1 onion, chopped
1 tbsp. butter
1 tbsp. olive oil
1 lb. spinach, washed, stemmed and coarsely chopped or 1 box frozen spinach
15 oz. Ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. fresh basil, chopped or 1/2 tsp. dried basil
Freshly ground black pepper

YOGURT-TOMATO SAUCE:

1 c. plain yogurt
1 tbsp. red wine vinegar
1 ripe tomato, peeled, seeded and finely chopped
1 tsp. basil
Freshly ground black pepper

To prepare stuffing, cook the onion in the butter and oil until translucent. Add spinach to pan and cook until it is wilted and the moisture has evaporated. Transfer to bowl and cool. Stir in cheeses, basil and some pepper.

Pound chicken breasts thin. Place 1/6 of cheese-spinach mixture on each. Fold over and secure with poultry skewers or toothpicks. Rub chicken with olive oil and thyme. Transfer to oiled baking dish.

Bake in 375°F oven until skin turns golden brown, for 20-30 minutes, depending upon the size of the chicken breasts.

To make sauce, mix the yogurt, vinegar and salt in small bowl. Stir in the tomato and basil. Add pepper to taste. Allow chicken breasts to cool for a few minutes. Serve with yogurt sauce.