CHEESE-STUFFED CHICKEN

2 bunches watercress

1 medium-sized onion

1 small carrot

1 tab. olive oil

1 8-oz. container ricotta cheese

2 oz. (1/2 cup) Swiss cheese, shredded

1/4 cup grated Parmesan or Romano cheese

1/8 tea. coarsely ground black pepper

3 chicken breast halves

3 medium-sized chicken legs

1/8 tea. salt

Reserve 1 bunch watercress for garnish later. Discard tough stems from second bunch of watercress; then coarsely chop. Mince onion; shred carrot.

In 10" skillet over medium heat, in hot olive oil, cook onion and carrot until evenly coated with oil. Cover; cook 5 min. or until tender, stirring occasionally. Add chopped watercress; cook uncovered, until it just wilts, about 2 min. stirring frequently. Remove skillet from heat, cool slightly.

Stir ricotta, Swiss cheese, Parmesan cheese and pepper into vegetable mixture. Carefully push fingers between skin and meat of chicken to form a pocket; place some stuffing in each pocket. Place chicken, skin-side up, in large roasting pan; sprinkle with salt. Bake 400' for 45 min. to l hr. or until chicken is fork tender, basting frequently with juices in pan.

*Also, stuff chicken with drained fresh or frozen spinach, ricotta cheese and almonds.