1 tbsp. vegetable oil
1 clove garlic, finely chopped
1 onion, finely chopped
3 c. chopped, well drained, cooked spinach
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 c. Ricotta cheese
1/2 c. Mozzarella cheese (shredded)
1/4 c. Parmesan cheese
1 egg
1/2 tsp. salt
Pepper to taste
6 boneless chicken breast halves, skin on (about 2 lbs.)

In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool. In bowl combine Ricotta, Mozzarella, Parmesan, egg, salt and pepper. Blend in spinach mixture.

Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about one-sixth of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under chicken breast to form an even round dome shape.

Place stuffed chicken breasts in greased baking dish. Bake at 375 degrees for 35 minutes or until skin is golden brown and chicken juices are running clear. Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.