Spinach-Stuffed Chicken

20 ounces frozen chopped spinach — thawed and squeezed dry
1 cup shredded Swiss cheese — (4 oz.)
3/4 cup ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 clove garlic — minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6 bone-in chicken breast halves
2 tablespoons olive or vegetable oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon thyme
Additional paprika — ‘optional’

How to Prepare:
Combine the first 9 ingredients; gently stuff 1/2 cup full under the skin of each chicken breast. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the next 4 ingredients;brush over chicken. Sprinkle with additional paprika if desired.
Bake at 350 F for 1 to 1 1/4 hours or until juices run clear.

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