Spinach & Cream Cheese Stuffed Chicken Breast Recipe
- 4 - 6 large marinated, boneless, skinless chicken breasts (I had 4 & the ones I ended up with were HUGE & perfect for stuffing - from the meat counter, not frozen ones)
- 1 block of cream cheese (I used the lower fat Neufchatel cheese instead)
- 1 package of frozen spinach (thawed & dried a bit)
- 1/4 - 1/2 c of sour cream - to soften it a little & make it easier to mash it all together.
- slices of Swiss cheese (I used 3 - 4 smaller ones cut from a block instead of deli sliced)
- Lowry's Season Salt
Cut a slit into the chicken breasts on the side, going pretty much the full length of the chicken breast, but not cutting all the way through the other side.
In a bowl, mix cream cheese & spinach, and warm in the microwave just to soften the cream cheese a little. Add in sour cream a bit at a time, only as needed to be able to make a kind of paste with spinach & cream cheese. It should be like a stiff cheese dip in consistency.
Put the "paste" in the chicken breasts - try to tuck it back in as far as you can - it actually will expand & overflow out of the breast as it cooks; Place stuffed chicken in an oiled (Olive Oil) 9 x 13 pan. Put slices of Swiss cheese across the top of the breasts (to taste), sprinkle with Lowry's Season Salt & bake @ 385 until chicken is cooked through (it took mine about 45 mins - keep an eye on it!).
I served mine with fresh, broiled asparagus... it was GREAT!
