Spinach Stuffed Chicken Breasts
Spinach Stuffed Chicken Breasts is an moderately easy dinner. Made with 10 oz. pkg. frozen chopped spinach, thawed and drained, 4 oz. canned water chestnuts, drained and chopped finely, 8 oz. pkg. cream cheese or low calorie cream cheese, 3/4 c. sour cream or sour half and half and 1 (1 5/8 oz.) pkg. dry vegetable soup mix, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine all the ingredients except chicken.
Mix well.
Divide mixture into eighths.
At neck end of each piece of chicken, carefully lift skin.
With long handled spoon, fill space between skin and meat with one-eighth spinach mixture, taking care not to break membrane connecting skin to meat.
Tuck ends of chicken under, and place in ovenproof baking dish.
Repeat process with remaining chicken.
Bake, covered, in preheated 350Β° oven for 30 minutes.
Uncover and bake additional 30 minutes.
Serves 6 or 8.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment