Ingredients 2 each onions, finely chopped 2 tablespoon butter 20 oz spinach, frozen, thawed and drained 2 pound whole-milk ricotta cheese 2 each eggs, slightly beaten 1/2 cup parsley, fresh, corsely chopped 2 tablespoon herbs, fresh (oregano, summer savory, chervil, etc.) 1 salt 1 pepper, freshly ground 1 nutmeg, to taste 16 each halves of chicken breast (order the chicken boned, split, with the skin on) Directions: 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.