Ricotta Stuffed Chicken Breasts

4 chicken breast halves (with skin)
1 tbsp (15 mL) butter
1 small onion, minced
1 clove garlic, minced
2 tbsp (30 mL) fresh parsley, chopped
2 tbsp (30 mL) Tre Stelle Grated Parmesan Cheese
1 package (300 g) frozen, chopped spinach, thawed, drained & squeezed dry
2/3 cup (150 mL) Tre Stelle Ricotta Cheese
1/4 cup (50 mL) Tre Stelle Shredded Mozzarella Cheese
1 egg yolk
1/4 tsp each (1 mL) salt and pepper
2 tbsp (30 mL) olive oil

Preheat oven to 375ºF (190ºC).

Melt butter in a skillet over medium heat. Add onion, garlic and cook until softened. Add spinach and parsley; cook, stirring for about 3 minutes or until moisture is absorbed; set aside to cool.

In a bowl, mix spinach mixture with ricotta, mozzarella, parmesan, salt, pepper and egg yolk.

Place chicken breasts on clean work surface, lift up the skin on each chicken breast and stuff 1/4 of the filling between the skin and the meat of each breast being careful not to tear the skin.

Brush breasts with olive oil and place skin side up on a rack on a baking pan. Bake for 40 minutes until golden and chicken is cooked through.

Serves 4