SPINACH STUFFED CHICKEN BREASTS

4 bone-in, skin-on chicken breasts

2 tablespoons olive oil

3 cloves garlic, minced

1 cup frozen chopped spinach, thawed

3 tablespoons dried bread crumbs

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt, divided

1/8 teaspoon pepper

1/2 cup shredded Muenster cheese

2 tablespoons butter

Carefully cut the meat away from the bone, leaving the skin attached. Save the bone for chicken stock. Using your fingers, loosen the skin from the flesh, leaving the skin attached at one side. Set aside.

In large saucepan, heat olive oil over medium heat. Add garlic; cook and stir for about 1 minute until fragrant. Then add the spinach; cook and stir until liquid evaporates, about 4 minutes. Remove from heat and place spinach in a small bowl; add bread crumbs, thyme, basil, half of the salt, the pepper, and the Muenster cheese and mix well.

Stuff this mixture between the chicken and the skin, spreading evenly and smoothing the skin back over the flesh.

Preheat oven to 450 degrees. Melt the butter in same saucepan. Sprinkle the remaining salt over the chicken, and place skin side down, in the hot butter. Cook for 3 minutes without moving the chicken. Then shake the pan to loosen chicken and cook for 2 to 4 minutes longer until skin is brown and crisp.

Carefully turn chicken, then move pan to preheated oven and cook for 10 to 14 minutes longer until the chicken registers 170 degrees. Let stand for 5 minutes, then serve.

Serves 4 for $1.89 each.