2 c. ricotta cheese
1/2 lb. fresh spinach, washed & chopped
1/2 c. grated Parmesan cheese
1/2 c. (2 oz.) shredded Gruyere or Swiss cheese
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. pepper
1 egg
4 chicken breasts, boned
2 tbsp. butter

Combine ricotta cheese, spinach, Parmesan cheese, Swiss cheese, garlic, salt, pepper and egg in a large bowl, stirring well. Gently separate chicken skin from flesh, forming a pocket. Stuff each pocket with 1 cup spinach mixture and secure with a wooden pick.

Place chicken breasts, skin side up, in a greased 13 x 9 x 2 inch baking dish. Dot with butter. Bake at 350 degrees for 50-60 minutes or until done, basting every 10 minutes with pan juices. Cut chicken breasts in half before serving. Yield 8 servings.