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Serves 4
2
whole chicken breasts
2 teaspoons olive oil
1 teaspoon fresh thyme
1/4 teaspoon salt
1 medium chopped onion
1 teaspoon oil
1
teaspoon butter
1 pound chopped spinach
1/2 cup ricotta cheese
1/2
cup grated Parmesan
2 chopped basil leaves
1 cup yogurt
1 teaspoon
wine vinegar
1 medium chopped tomato
4 large chopped basil
For
the stuffing:
Sauté onion in oil and butter over low heat. Add
spinach and cook for about 10 minutes. Transfer to a bowl and add the ricotta,
Parmesan and basil leaves.
Loosen the skin of each breast by slipping the
finger between the flesh and the skin. Divide the stuffing among the breasts
and neatly fill the pockets. Place the breasts skin side up in a baking dish.
Sprinkle with olive oil and rub with thyme and salt.
Bake for 45 minutes at
375 degrees or until skin is brown. Cool chicken then cut in half.
Serve
with the yogurt sauce. To make the sauce: Combine the yogurt, vinegar, tomato
and basil. Season to taste with salt and pepper.
