Ingredients

• Basil Yogurt Sauce
• 6 tomatoes, chopped into 1/2-inch cubes
• 1/4 cup plain yogurt
• 1/2 oz. fresh basil leaves, finely chopped
• 1/4 teaspoon red wine vinegar
• 1/8 teaspoon salt
• dash white pepper


• Chicken and Stuffing
• 1/2 cup chopped fresh spinach (or frozen, thawed and drained)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup cottage cheese
• 2 eggs, beaten
• 1/4 teaspoon salt
• 4 boneless, skinless chicken breast halves
• Butter Topping (recipe follows)


• Butter Topping
• 1/2 cup butter, melted
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

Directions

Preheat oven to 350° F.


Combine Basil Yogurt Sacue ingredients in a small mixing bowl. Cover and place in the refrigerator until about 5 minutes before you're ready to serve chicken.


To a medium mixing bowl, add spinach, ricotta, Parmesan, cottage cheese, eggs and salt and gently toss until combined. Cover and place in the refrigerator.


In a small mixing bowl, comine all Butter Topping ingredients. Set aside.


One at a time, place chicken breasts on a work surface and cover with a sheet of plastic wrap. Pound down each chicken breast using a meat pounder to an even 1/2-inch thickness. Using a sharp knife, make about a 2-inch-long slice into the center of one side of each chicken breast, slicing into the chicken almost to the edges to create a pocket for stuffing the chicken (be careful not to slice all the way through the sides or bottom of the chicken).

Using a spoon, carefully spoon 1/4 of the mixture into the pocket of each chicken breast, using the spoon to push the mixture all the way into the chicken. Place chicken breasts on a baking sheet. Seal the 2-inch opening with a few toothpicks (simply by sticking the toothpicks vertically through the opening). Pour about 2 tablespoons of the Butter Topping into a separate small bowl to use later after chicken is cooked (Important: Do not dip your pastry brush into this Butter Topping). Using a pastry brush, brush the tops of chicken breasts generously with the main bowl of Butter Topping.

Bake chicken breasts in the oven for 20-30 minutes or until chicken appears golden and thoroughly cooked. Lightly brush cooked chicken breasts with the 2 tablespoons of reserved Butter Topping. Serve whole, sliced in half or sliced into medallions with Basli Yogurt Sauce on the side.