Recipe: Rose’s Cheese-Stuffed Chicken Breasts

1/2 cup frozen chopped spinach, loosely packed

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/4 cup cottage cheese

3 eggs, beaten

4 whole chicken breasts, boned, but not skinned

Butter Topping

Yogurt Sauce

Thaw spinach and drain thoroughly. Combine spinach, ricotta, Parmesan and cottage cheeses and eggs. Gently stuff mixture under skin of each chicken breast. Brush generously with Butter Topping.Bake at 350 degrees 20 to 25 minutes. Let cool and cut in half. Chicken may also be served hot. Accompany with bowl of Yogurt Sauce. Makes 8 servings.

Butter Topping

1/2 cup butter, melted

1 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon white pepper

Combine butter, paprika, garlic powder, salt and white pepper. Makes 1/2 cup.

Yogurt Sauce

6 tomatoes, chopped

1/4 cup plain yogurt

1/2 (1/2-ounce) package basil leaves, finely chopped

4 drops red wine vinegar

Dash salt

White pepper

Combine tomatoes, yogurt and basil. Add vinegar, salt and pepper to taste.

Makes 2 1/2 cups.