1 med. onion, chopped
3 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 lb. ricotta cheese
1 egg, lightly beaten
1/4 c. parsley, chopped
1 tbsp. mixed oregano, and basil and chervil finely chopped
Freshly ground pepper
Ground nutmeg
4 whole chicken breasts skinned, boned and halved
Paprika
1 lemon, thinly sliced
Fresh spinach leaves

Preheat oven to 350 degrees. Saute onion in 1 tbsp. butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach, cheese filling on each breast and roll up. Fasten with string or toothpick. Place in one layer in baking pan. Dust with paprika and dot with remaining butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices and serve on a bed of spinach leaves. Serve with cold dry white wine and crusty french bread.