*  Exported from  MasterCook  *

                         STUFFED CHICKEN BREASTS

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.
 


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