Spinach Stuffed Chicken Breasts


Serves: 7
Total Calories: 230

Ingredients

1 (10-ounce) box frozen chopped spinach, thawed, drained
4 ounces canned water chestnuts, drained, finely chopped
1 (8-ounce) package cream cheese or low-calorie cream cheese
3/4 cup sour cream or sour half-and-half
1 5/8 ounces dry vegetable soup mix
4 boneless chicken breasts, split (skin on)

Directions:

Combine all ingredients except chicken. Mix well. Divide mixture into eights. At neck end of each piece of chicken, carefully lift skin. With long handled spoon, fill space between skin and meat with 1/8 spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under and place in oven-proof baking dish. Repeat process with remaining chicken. Bake covered in preheated 350° oven 30 minutes. Uncover and bake additional 30 minutes.

May be served hot or cold. Cold chicken breasts are attractive sliced and arranged on platter.

Nutritional Facts:

Serves: 7
Total Calories: 230
Calories from Fat: 149

This Spinach Stuffed Chicken Breasts recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Midwest Cookbook Cookbook:
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Oven-Fried Parmesan Chicken
Chicken Parmigiana
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Orange Chicken
Broiled Apricot Chicken
Chicken Breasts with Red Grapes
Chicken Cordon Bleu
Spinach Stuffed Chicken Breasts
Curry Chicken Delight
Grilled Breast of Chicken with Fresh Basil Tomato Sauce
Chicken with Feta and Tomatoes
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Easy Grilled Chicken
Provolone Chicken
Swiss Chicken Bake
Oven-Fried Chicken with Honey Butter Sauce
Crispy Sesame Chicken
Ratatouille with Chicken and Pesto
Easy Chicken à la King
Grandma Ratliff’s Chicken & Dumplings
Chicken Pot Pie with Cornbread Crust
Hash Brown Chicken Casserole
Lincoln Logs
Iowa’s Grilled Turkey Tenderloin
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