CHICKEN WITH RICOTTA CHEESE

2 medium onions, chopped finely
2 10-oz. packages of chopped spinach, drained thoroughly
2 Tbs. butter
2 lbs. whole-milk ricotta cheese
2 eggs, beaten
½ bunch parsley mixed with other fresh herbs
Salt, pepper and nutmeg to taste
16 small chicken breast halves, boned, with skin on, tenderloin removed

Sauté onions in butter until tender, stir in drained spinach and other seasonings. Chill. Raise skin on one side of chicken breast and put a generous layer of filling (ricotta mixed with eggs) on the flesh. Stretch skin over and put in buttered pan. Butter tops, add nutmeg and cook 30 minutes in 375°F. oven until just firm. Slice or serve whole with fresh vegetables at room temperature or chilled. SCONES

1 c. sour cream
1 egg
1 tsp. baking soda
4 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
¼ tsp. salt
½ tsp. cream of tartar
1 c. butter
1 c. dried fruit (cranberries, blueberries, raisins, craisins)

Blend sour...