1 cup part-skim ricotta cheese
3/4 cup walnuts, finely chopped
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs, freshly made OR store-bought
1 tsp. dried oregano OR marjoram
2 Tbsp. vegetable oil, plus enough to coat a baking dish
Preheat the oven to 350 degrees. Oil a baking dish just large enough to hold all the breasts in a single layer. In a bowl, combine the ricotta, walnuts, Parmesan cheese, bread crumbs, and oregano or marjoram. Using your fingertips. loosen the skin from each chicken breast to form a pocket, then stuff the mixture beneath the loosened skin. Arrange the breasts skin side up in the baking dish and brush the tops of the skin with oil. Bake for 45 minutes, or until the meat is white and meat juices flow yellow, not pink, when meat is pricked
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