Easy Stuffed Chicken Breasts
Serves
250
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60 onions, chopped
7-1/2 lbs butter
23 lbs 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
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Sauté 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°. Bake breasts until golden brown,
30-35 minutes.
(If frozen, thaw for 30-45 minutes first -- it may take longer
to bake these, too.)
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These hold VERY well for a very long time without ruining the
texture and flavor. Can either be sliced or left whole.CZ
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