Easy Stuffed Chicken Breasts

Serves 250

---

60 onions, chopped

7-1/2 lbs butter

23 lbs frozen spinach, thawed and drained

60 lbs Ricotta cheese

60 eggs, slightly beaten

15 cups chopped parsley

2 cups oregano, summer savory, basil, thyme,

or mixture

salt and pepper to taste

1/2 cup nutmeg (or more)

500 halves of chicken breasts, skin on, boned

---

Sauté onions in butter until soft. Combine with the other ingredients, except chicken.

Season. Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin

from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin.

Tuck skin and meat under breast, forming an even, round dome shape.

Put on buttered baking dish. (You can freeze them at this point.)

Preheat ovens to 350°. Bake breasts until golden brown, 30-35 minutes.

(If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)

---

These hold VERY well for a very long time without ruining the

texture and flavor. Can either be sliced or left whole.CZ

---