Easy Stuffed Chicken Breasts

60 onions, chopped
7 1/2 lb. butter
23 lb. frozen spinach, thawed and drained
60 lbs. ricotta cheese
60 eggs, slightly beaten
15 cups chopped parsley
2 cups oregano, summer savory, basil, thyme, or mixture
salt and pepper to taste
1/2 cup nutmeg (or more)
500 halves of chicken breasts, skin on, boned

Saut� onions in butter until soft. Combine with the other ingredients, except chicken. Season. Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin. Tuck skin and meat under breast, forming an even, round dome shape. Put on buttered baking dish. (You can freeze them at this point.)

Preheat ovens to 350 degrees. Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)

These hold VERY well for a very long time without ruining the texture and flavor. Can either be sliced or left whole.

Serves 250