6 med. Chicken breast halves
½ c. ricotta cheese
½ c. mozzarella cheese, shredded
1/3 c. Parmesian or Romano cheese, grated
2 t. fresh or ¼ t. dried oregano
¼ t. lemon-pepper seasoning.
1 t. olive oil
Rinse chicken and pat dry. With your fingers, gently seperate skin from the meat along the rib edge. (for skinless breasts, carefully cut in half almost to edge.)
For stuffing, combine cheeses, basil, oregano, and lemon-pepper. Stuff a little less than ¼ c. into chicken . Place chicken, skin side up, in a  13x9x2 baking dish. Brush lightly with oil and bake in a 375 degree oven for 45 to 55 minutes, or until chicken is no linger pink.