Spinach-Stuffed Chicken

*I used real spinach, just made sure I had about a half cup per chicken when cooked down.
*I also couldn't find bone-in with skin chicken....so I used regular chicken breasts, cut open, stuffed, and cooked spinach mix side down.

Spinach-Stuffed Chicken
Recipe from the Taste of Home Cookbook
Serves 6

2 pkg (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 c. shredded Swiss cheese
3/4 c. ricotta cheese
1/3 c. grated Parmesan cheese
3 Tbsp finely chopped onion
1 garlic clove, minced
1/4 tsp salt
1/4 tsp ground nutmet
1/4 tsp pepper
6 bone-in chicken breast halves
2 Tbsp olive oil
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried thyme

In a large bowl, combine the spinach, cheeses, onion, garlic, salt, nutmet and pepper. Carefully loosen the skin on one side of each chicken breast half to form a pocket. Stuff 1/2 cup spinach mix into each pocket. Place chicken skin side up in a greased baking pan. Combine the oil, paprika, oregano, and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake uncovered at 350 for 45 minutes to 1 hour or until meat is cooked through and juices run clear.