Recipe: Easy Stuffed Chicken Breasts (serves 250) (using ricotta and spinach)
Main Dishes - Chicken, PoultryEASY STUFFED CHICKEN BREASTS
Source: Cathy Z from Kauai
Servings: 250
60 onions, chopped
7 1/2 lbs butter
60 lbs Ricotta cheese
23 lbs frozen spinach, thawed and drained
60 eggs, slightly beaten
15 cups chopped fresh parsley
2 cups oregano, summer savory, basil, thyme, or mixture
1/2 cup nutmeg (or more)
salt and pepper to taste
500 halves of chicken breasts, skin on, boned
Saute 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 F.
Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)
They hold VERY well for a very long time without ruining the texture and flavor. Can either be sliced or left whole.
Source: Cathy Z from Kauai
Servings: 250
60 onions, chopped
7 1/2 lbs butter
60 lbs Ricotta cheese
23 lbs frozen spinach, thawed and drained
60 eggs, slightly beaten
15 cups chopped fresh parsley
2 cups oregano, summer savory, basil, thyme, or mixture
1/2 cup nutmeg (or more)
salt and pepper to taste
500 halves of chicken breasts, skin on, boned
Saute 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 F.
Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)
They hold VERY well for a very long time without ruining the texture and flavor. Can either be sliced or left whole.
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