Serves: 4
1. Heat oven to 375°. Grease square pan, 9 x 9 x 2 inches.
2. Make Smoked Gouda and Spinach Stuffing.
3. Loosen skin from chicken by inserting fingers between skin and meat gently separate in center, but leave skin attached at sides. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas.
4. Place chicken, skin sides up, in pan. Brush with butter. Sprinkle with salt and pepper.
5. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Smoked Gouda and Spinach Stuffing
1/2 package (10-ounce size) frozen chopped spinach, thawed
1 package (3 ounces) cream cheese, softened
1/2 cup shredded smoked Gouda or Swiss cheese
(2 ounces)
1/4 teaspoon ground nutmeg
Squeeze spinach to drain spread on paper towels and pat dry. Mix remaining ingredients. Stir in spinach.
NUTRITION FACTS: 1 Serving: Calories 325 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 115mg Sodium 590mg Carbohydrate 2g (Dietary Fiber 1g) Protein 33g % DAILY VALUE: Vitamin A 32% Vitamin C 2% Calcium 16% Iron 8% DIET EXCHANGES: 5 Lean Meat 1 Fat
Apple-Hazelnut Stuffed Chicken: Omit Smoked Gouda and Spinach Stuffing. Mix 1/4 cup chopped hazelnuts (filberts) 1 medium apple, chopped (1 cup) and 1 package (3 ounces) cream cheese, softened. Continue as directed in 3.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Smoked Gouda- and Spinach-Stuffed Chicken recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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