Ingredients

2 medium onions; finely chopped
2 Tbsp. 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 Tbsp. fresh herbs (oregano, summer savory, chervil, etc.)
salt
freshly ground pepper
nutmeg; to taste
16 halves of chicken breast, boned, split, with the skin on

Cooking Instructions

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 C. 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. Preheat over to 350 about 15 minutes before backing. 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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)