Stuffed Chicken Breasts - cooking recipe

Ingredients

1 medium onion, finely chopped
1 Tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 lb. whole milk Ricotta cheese (may use part skim, but has less flavor)
1 egg, slightly beaten (Egg Beaters)
1/4 c. chopped parsley
1 Tbsp. fresh herbs (marjoram, oregano, sage, savory, tarragon)
salt and pepper (season with)
fresh nutmeg to taste (may use)
8 chicken breast halves (with skin on)

Preparation

Saute onions in butter until soft.
Combine with other ingredients (except chicken) and mix well.
Place each breast skin side up.
Trim all excess fat.
Loosen skin from one side and stuff with 1/3 cup of filling under skin.
Tuck the skin and meat under the breast.