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
1 c. Ricotta cheese
1/2 c. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 egg
1/2 tsp. salt
Fresh ground pepper
6 boneless chicken breast halves, skin on (about 2 lbs)

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

Place chicken breast skin side up on a board and loosen skin gently from one side. Stuff each pocket with 1/6 of spinach mixture and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under chicken breast to form an even, rounded dome shape. Place in greased baking dish.

Bake at 375 degrees for 35 minutes or until golden brown and juices run clear. Serve immediately or cover and refrigerate until needed. Just before serving slice into serving size pieces for a cold buffet or salad platter.