Ingredients
1 medium onion, chopped1 tablespoon butter3 tablespoons olive oil, divided1 package (10 ounces) frozen chopped spinach, thawed and well drained1/2 cup ricotta cheese1/2 cup grated Parmesan cheese1 teaspoon dried basil1/2 teaspoon salt1/4 teaspoon pepper6 chicken breast halves (bone in)1/4 teaspoon dried thymeAdditional salt to taste
Preparation
In a large skillet, saute onion in butter and 1 tablespoon oil until tender. Add spinach; cook until heated through and any moisture has evaporated. Remove from the heat; cool. Stir in cheeses, basil, salt and pepper. Loosen skin on one side of each chicken breast. Place 1/3 cup filling under skin; place chicken with filling side up in an ungreased 13-in. x 9-in. baking dish. Drizzle with remaining oil. Sprinkle with thyme and salt. Bake, uncovered, at 375° for 45 minutes or until chicken juices run clear.
