Chicken Breasts Floretine

• 6 boneless chicken breasts with skin on
• 1 medium onion
• 1 Tbsp. butter
• 1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
• 1 lb. whole milk Ricotta cheese
• 1 egg, beaten
• 1/4 c. parsley
• 1 Tbsp. fines herbes
• salt and pepper
• nutmeg to taste

1. Saute onion in butter until soft. Combine with all ingredients listed above except chicken.
2. Mix well; season liberally.
3. Trim fat of chicken.
4. Loosen skin from one side and stuff with approximately 1/3 cup of filling.
5. Tuck the skin under the breast, forming a round dome shape.
6. Place in a buttered Pyrex dish. Preheat oven.
7. Bake breasts at 350u0b0 for 30 to 35 minutes until golden brown.
8. Do not overcook.
9. Cool slightly before serving. This can be sliced into smaller serving pieces.
10. Serves 6.

chicken breasts, onion, butter, spinach, ricotta cheese, egg, parsley, fines herbes, salt, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771485 (may not work)