6 chicken breasts, (about 2-1/2 lbs/ 1.25 kg)
1 tbsp (15 mL) butter, melted
1 tbsp (15 mL) butter
1 small onion, finely chopped
1 small garlic cloves, minced
1-1/2 cups (375 mL) chopped fresh spinach
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh basil, (or 1/2 tsp/2 mL dried)
1/2 cup (125 mL) ricotta cheese
1/2 cup (125 mL) mozzarella cheese, shredded
2 tbsp (25 mL) Parmesan cheese, grated
1 egg yolks
1/4 tsp (1 mL) salt
1 pinch nutmeg
1 pinch pepper
In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
Place on greased rack in foil-lined pan. Brush with butter. Bake in oven at 375º, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.