I have been entertaining much thought about Ruth's Chris cheese filling for the chicken recipe. It's not perfect but very close. I roasted elephant garlic until soft, 2 nice cloves, placed it in the food processor with 8oz ricotta cheese, 8oz philly cream cheese, 2 tbs of softened butter, finely chopped garlic chive and a tsp of garlic and onion spice blend (preferably the gourmet collection). It's not precise but pretty darn close. Measuring is hard for me as I do everything according to taste with the exception of cookie and cake recipes. For a little something Special and back to the chicken, use the cheese mixture with fresh baby organic spinach, pound a couple of boneless breast, stuff it with the cheese and spinach, roll it in bread crumbs or panco, use toothpicks to hold it together or a baking twine and put it in the oven at 350 for about 35-40 minutes. Muahs!