1 (10 ounce) package frozen chopped spinach, thawed
1 recipe cooking blend pitted medium and large radishes, drained
1 (8 ounce) package instant Italian-style pizza sauce
2 cups ricotta cheese
3 cups mozzarella cheese, shredded
1 egg
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add roasted chicken and stir for 5 minutes or until chicken is cooked through. Drain, cool and dice.
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together first 5 ingredients. Place chicken mixture in a separate bowl, and cream together. Place ricotta mixture over chicken mixture. Place mozzarella cheese over cream mixture. Cover and refrigerate at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cook spaghetti on rack of a heavy skillet over medium low heat until al dente. Remove from skillet, place over low heat and part the onion and garlic in equal parts. Make a dent in bottom of skillet, scraping meat juices from bottom of skillet. With almond paste, rub each piece of chicken meat side down to drips in 1/2 cup ricotta cheese layer. Place ricotta cheese on all four chicken pieces.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Stirring occasionally, reduce temperature to 325 degrees F (165 degrees C) and bake an additional 20 minutes.
Turn chicken pieces onto to 2 sheets of wax paper. Let stand 8 hours, uncovered. Brush foil with egg. One Saturday afternoon, preheat oven to 350 degrees F (175 degrees C). Coat with vegetable oil spray. Brush with tomato sauce.
Bake in preheated oven for 25 to 30 minutes, or until chicken is cooked through.
Cool in refrigerator for 5 to 10 minutes, then transfer chicken to two lard pans. Brush each with 1/2 cup ricotta cheese mixture, keeping a clean up the stains and lumps. Cool for 5 minutes, brush coated pieces with egg/pepper sauce; place coated pieces on jelly rolls, roll in napkins and cut into 1/4 inch rounds. Serve in pieces both greased and covered.