- Preheat oven 425 degrees F
- In medium bowl combine spinach, yogurt, cheese, and pine nuts, mix well.
- Lay chicken breasts on a clean work surface. From the top of the breast gently loosen the skin for the neat keeping the base of the skin tact. Carefully stuff each breast with 1/2 cup of the spinach/yogurt mixture pushing the mixture down to evenly distribute.
- Place chicken, skin side up, on a roasting pan. Brush chicken skin with oil and season with salt and pepper. Roast chicken 45-50 minutes or until the juices run clear. Let chicken rest 10-15 minutes before serving with desired starch.
Tip: The same stuffing can be used under the skin a large oven roasted or small turkey