1 med. onion
2 tbsp. butter
3 (10 oz.) pkg. frozen chopped spinach, defrosted
1 lb. whole milk ricotta cheese
1 egg
1/4 c. parsley flakes
1 tbsp. herbs (summer savory, oregano, chervil) mixture
2 tsp. salt
1 tsp. white pepper
1/2 tsp. nutmeg
12 very lg. chicken breast halves, boned
Season salt
Butter
Paprika

Saute onions in butter until soft. Squeeze spinach dry. In large mixing bowl, combine onions, spinach, ricotta, egg, parsley, herbs, salt, pepper, nutmeg.

Gently lift skin from 1 side of breasts to create a pocket for stuffing. Season bottom side of breast with season salt, place skin side up on work surface. Generously spoon stuffing mixture under the skin in large mounds. Cover with skin. Fold under ends of chicken and shape into soft ball sized ball.

Place balls in buttered roasting pan. Sprinkle with paprika. Bake at 375 degrees for 35-40 minutes. Deglaze pan and make gravy, if you wish. Serve whole, cut in half or chilled and sliced as an appetizer. Serves 12.