In large skillet, melt half of Gay Lea Salted Butter over medium heat; cook garlic, onion, lemon zest, thyme, hot pepper flakes, salt and pepper for 3 minutes or until onion is softened.  Remove from heat.  Stir in spinach, Nordica Cottage Cheese, Mozzarella, Parmesan, egg and nutmeg.  Let cool slightly.

Using fingers, gently loosen skin from thick end of chicken breasts to form pocket, leaving skin attached at edges.  Stuff 1/6 of cottage cheese mixture into each poket, patting gently to flatten slightly.  Secure skin with toothpicks.

In same skillet, melt remaining butter over medium heat; cook chicken, skin side down, in batches for about 3 minutes or until golden brown.  Transfer chicken to foil lined rimmed baking sheet; bake in centre of preheated 375 F (190 C) oven for 35 to 40 minutes or until chicken is no longer pink inside.

Tip: The cottage cheese and spinach filling is terrific as a side dish.  Place in small gratin dish, covered with drizzled butter and breadcrumbs.  Bake at 350 F (180 C) for 30 minutes.