Spinach Ricotta Chicken Breasts

This is for the BBQ Grill

1 Cup ricotta cheese

1 (10 oz) package frozen chopped spinach, thawed, drained

1 Tsp seasoned salt

1 Tsp coarsely ground black pepper

1/4 Tsp ground nutmeg

4 to 6 split chicken breasts

2 Tbsp vegetable oil

Make a drip pan out of aluminum foil, place coals on one side of the grill and the drip pan on the opposite side.

In medium bowl, combine all ingredients except chicken breasts and oil; stir to blend.

Gently loosen the skin on each chicken breast; stuff with equal amounts of spinach ricotta mixture; tighten skin.
Brush oil on chicken breasts. Place onto grill over drip pan.

Grill, turning occasionally, for 25 to 35 minutes or until chicken breasts are fork tender and no longer pink.

If more browning is desired, place breasts over direct heat for last 5 minutes of cooking time.