Stuffed Chicken Breasts

Yield:	24 Servings
Categories:	Poultry, Main Dishes

2	md	Onions; finely chopped
2	tb	Butter
20	oz	Frozen spinach thawed and drained
2	lb	Whole-milk ricotta cheese
2		Eggs; slightly beaten
1/2	c	Coarsely chopped parsley
2	tb	Fresh herbs (Oregano, summer savory, Chervil, etc.)
		Salt
		Freshly ground pepper
		Nutmeg; to taste
16		Halves of chicken breast (order the chicken boned, split, with the skin on)