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

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 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