Spinach-Stuffed Chicken

6 skin-on chicken breasts, halved

20 oz (570 g) frozen spinach, thawed and drained

1 cup (250 mL) swiss Emmental cheese, shredded

3/4 cups (175 mL) ricotta cheese

3 tbsp (45 mL) Parmesan cheese, grated

3 tbsp (45 mL) onion, finely-chopped

1 clove garlic, minced

1/4 tsp (1.25 mL) salt

1/4 tsp (1.25 mL) nutmeg, ground

1/4 tsp (1.25 mL) black pepper, ground

2 tbsp (30 mL) olive oil

1 tsp (5 mL) paprika

1/2 tsp (2.5 mL) oregano, dried

1/2 tsp (2.5 mL) thyme, dried

1 In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmeg and pepper.
2 Carefully loosen the skin on one side of each chicken breast to form a pocket.
3 Stuff each breast with ½ cup of the spinach mixture.
4 Place chicken skin side up in a greased 15” x 10” x1” (38 cm x 25 cm x 2 cm) baking pan.
5 Combine the oil, paprika, oregano and thyme, brush over chicken. Sprinkle with additional paprika if desired.
6 Bake uncovered, at 350ºF (180ºC) for 1 to 1 ¼ hours or until a meat thermometer inserted into the breast meat reads 165ºF (74ºC) and the juices run clear.