2 tbsp. butter
1/4 c. chopped onion
1 clove garlic, crushed
1 (11 oz.) pkg. frozen chopped spinach, thawed and drained (may use 1 qt. fresh spinach, remove stems and chop)
1/2 c. Ricotta cheese
1 tsp. dried basil leaves
2 whole chicken breasts, split and boned
1 (8 oz.) can stewed tomatoes

In medium skillet, over low heat, melt butter. Add onions and garlic; cook, stirring until tender. Add spinach; cook 2 to 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 cheese mixture. Place breast, skin side up in lightly greased 9 x 9 x 2 inch square pan. Bake at 375 degrees for 25 minutes or until chicken is cooked. Place chicken on cutting board. Cool slightly. Cut each breast into 1 inch slices Arrange on serving platter and served with stewed tomatoes.