Sorrento Stuffed Chicken Breasts - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 garlic clove, finely chopped
1 onion, finely chopped
3 cups frozen chopped spinach, cooked and well drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon dried basil
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
1 egg
1/2 teaspoon salt
pepper
2 lbs chicken breasts, boneless with skin on about 6 breasts

Preparation

In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool.
In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture.
Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape.
Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is 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.