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Spinach Stuffed Chicken Breasts Recipe

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This recipe for Spinach Stuffed Chicken Breasts, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Zita Schneider
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Spinach Stuffed Chicken Breasts

10 oz. frozen chopped spinach, thawed and drained
4 oz. can water chestnuts, drained & fine chopped
8 oz cream cheese, reg. or low fat
3/4 C. sour cream, reg. or low fat
1 5/8 oz. dry vegetable soup mix
4 full chicken breasts, (8 halves), with skin on

Directions:
Directions:
Combine all ingredients except chicken and mix well. Divide mixture into eighths. At neck end of each piece of chicken, carefully lift skin and with a long handled spoon fill space between skin and meat with 1/8 of the spinach mixture. Be careful that membrane connecting skin to meat at edges stays intact. Bake covered in a 350 oven for 20 minutes. Uncover and bake additional 20 minutes or until done.

Number Of Servings:
Number Of Servings:
8

 

 

 

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