Four Cheese Stuffed Chicken Breasts

• 2/3 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup snipped parsley
• 2 tablespoons fine dry breadcrumbs
• 3 whole chicken breasts (about 3 lbs.)
• 2 tablespoons butter, melted

1. In a medium bowl, combine cheeses, parsley and crumbs.
2. Rinse and pat chicken breasts dry.
3. Bone breasts without removing skins; halve breasts carefully.
4. Separate skin from flesh of each breast, leaving one side attached.
5. Spoon cheese mixture between skin and flesh of each breast.
6. Tuck skin edges under the breast; secure with wooden picks.
7. Place breasts, skin side up, in a shallow baking dish, brush with melted butter.
8. Bake uncovered in a 350u0b0F.
9. oven 40 to 45 minutes, basting occasionally with juices.

ricotta cheese, mozzarella cheese, provolone cheese, parmesan cheese, parsley, breadcrumbs, chicken breasts, butter

Taken from www.food.com/recipe/four-cheese-stuffed-chicken-breasts-61517 (may not work)