2 tbsp. butter
1/4 c. chopped onion
1 clove garlic, crushed
1 (11 oz.) pkg. frozen spinach, thawed and well-drained
1/2 c. Ricotta cheese
1 tsp. dried basil leaves
2 whole chicken breasts, split and boned
1 (8 oz.) stewed tomatoes, chopped and heated

In medium skillet, over medium-high heat, melt butter. Add onions and garlic; cook, stirring until tender. Add spinach; cook 2-3 minutes. Remove from heat; stir in cheese and basil.

Loosen skin on each breast, leaving skin attached on one side. Fill each "pocket" with 1/4 of the cheese mixture. Place breasts skin-side up in a Pam-sprayed baking dish. Bake at 375 degrees for 25 minutes, or until chicken is cooked thoroughly. Yield: 4 servings.