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2 whole chicken breasts, with
skin intact, boned to make
4 halves
2 Tbsp. virgin olive oil
1 tsp. dried thyme
1/4 tsp. salt

1 medium onion, finely chopped
1 Tbsp. virgin olive oil
1 Tbsp. unsalted butter
1 lb. spinach, washed with
stems removed, coarsely
1/2 c. skim milk Ricotta
1/2 c. freshly grated Parmesan
2 large basil leaves, finely
freshly ground black pepper

Yogurt Sauce:
1 c. plain low-fat yogurt
1 Tbsp. red wine vinegar
1/4 tsp. salt
freshly ground black pepper
1 tomato, peeled, seeded and
finely chopped
4 large basil leaves, thinly

To prepare the stuffing, saute the onion in 1 tablespoon
each of olive oil and butter over a low heat for 15 minutes or
until soft, but not browned. Add the spinach to the pan. Cook
over a medium heat until it is wilted and all the moisture is
evaporated, about 10 minutes. Transfer to a bowl and allow to
cool. Add the remaining ingredients and season to taste with
Loosen the skin of each breast by slipping a finger
between the flesh and skin. Leave the skin attached on one
side. Divide the stuffing among the breasts and neatly fill
the pockets. Place the breasts, skin side up, in a baking dish
just large enough to hold them. Sprinkle the surface with 2
tablespoons of olive oil and rub in the thyme and salt. Bake
for 45 minutes in an oven preheated to 375 degrees, or until the skin
is golden brown. Remove from oven and allow the chicken to sit
until cool enough to handle. Slice each breast into 1/2-inch
thick slices and arrange on a serving platter in a spiral
fashion. Serve with yogurt sauce.
For the sauce, combine the yogurt, vinegar and salt in a
small bowl. Fold all but 1 teaspoon each of the tomatoes and
basil into the yogurt. Add pepper to taste. Transfer the
sauce to a serving bowl and garnish with the reserved tomatoes
and basil.
Suggested Accompaniment: Roasted red peppers and a rice
pilaf taste good with this dish. Per serving: Cal. 457, Chol.
110 mg., T. Fat 27 gm., S.Fat 9 gm., Sod. 597 mg., Pro. 42 gm.

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