2 whole breasts
2 tbsp. olive oil
1 tsp. thyme
1/4 tsp. salt

STUFFING:

1 med. onion, chopped
1 tbsp. olive oil
1 tbsp. butter
1 pkg. frozen spinach, drain and thaw
1/2 c. ricotta cheese
1/2 c. Parmesan cheese
2 lg. basil leaves, chopped

SAUCE:

1 c. plain low fat yogurt
1 tbsp. red wine vinegar
1/4 tsp. salt
Pepper, to taste
1 tomato, cored, peeled and chopped
4 basil leaves, chopped

STUFFING: Saute onion in olive oil and butter. Add spinach and cook on low. Add rest of ingredients and stuff chicken.

SAUCE: Mix all and leave at room temperature.

CHICKEN: Bake at 375 degrees for 45 minutes (covered 1/2 time) pour sauce over chicken when serving.