Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Poultry Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Onions -- finely chopped
2 tb Butter
20 oz Frozen spinach
- thawed and drained
2 lb Whole-milk ricotta cheese
2 Eggs -- slightly beaten
1/2 c Coarsely chopped parsley
2 tb Fresh herbs
-(Oregano, summer savory,
- Chervil, etc.)
Salt
Freshly ground pepper
Nutmeg -- to taste
16 Halves of chicken breast
-(order the chicken boned,
- split, with the skin on)
Saute the onions in butter until soft. Combine with the other ingredients
(except chicken) and mix well. Season highly. Place each breast skin side
up on a board. Trim away excess fat. Loosen skin from 1 side of breast
and stuff approximately 1/3 cup of the filling under the skin. Tuck the
skin and meat under breast, forming an even, round, dome shape. Put the
stuffed breasts in a buttered Pyrex or metal baking dish. Fifteen minutes
before baking, preheat over to 350 F (175 C). Bake breasts until golden
brown, about 30 to 35 minutes. Don't overcook or chicken will be dry. Cool
slightly before serving, and cool to room temperature if you are going to
slice into smaller serving pieces. Arrange on platters and decorate with
fresh herbs.
