Chicken Breasts Filled With Spinach and Ricotta

1 C. ricotta cheese
1/4 C. Parmesan cheese
3 scallions, chopped, including some of the green part
1/4 C. fresh basil, cut into slivers, plus extra leaves for garnish
1 C. fresh spinach, chopped
1/4 C. fresh parsley, chopped
3/4 t. salt
1/4 t. ground pepper
1/4 t. nutmeg
1/2 t. dried thyme
3 boneless chicken breasts with skin, split
1 T. olive oil
Lettuce leaves for decoration

Preheat oven to 350�F.

Combine ricotta, Parmesan, scallions, basil, spinach, parsley, salt, pepper, nutmeg and thyme, mixing thoroughly. Wash the chicken breasts and dry with paper towels. Gently loosen (without removing) skin from breasts. Place about 2 tablespoons filling under skin. Mold the skin back into place, tucking ends underneath. Place breasts in baking dish, sprinkle with olive oil and additional salt and pepper to taste.

Bake in preheated oven for 35 minutes.

Let cool to room temperature. Slice chicken and arrange on lettuce leaves placed on a serving platter. Garnish with fresh basil.

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