| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry, Main dish |
24 |
Servings |
INGREDIENTS
| 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) |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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