Cheesy Chicken

Split chicken in half with poultry shears, cutting through the breastbone.

Place chicken, skin side up, on counter and press down firmly to crack back bones so that chicken lies flat.

Loosen skin over top of chicken, using fingers and a sharp paring knife. Mix Ricotta cheese, garlic, spinach and herbs.

Stuff mixture evenly under skin over breast of chicken.

Brush skin of chicken lightly with oil; sprinkle with paprika.

Place chicken on rack in roasting pan; bake at 350° until chicken is golden and juices run clear when the thickest part of the thigh is pierced, about 1 1/4 hours.

This recipe will serve 6 people.