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Spinach Stuffed Chicken Breasts Recipe

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This recipe for Spinach Stuffed Chicken Breasts, by , is from A Collection of Recipes from Ewing Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Traci Ewing


Skinless, boneless chicken breasts
Italian salad dressing (fat free)
1 box frozen spinach
1 pkg. dry onion soup mix
1/4 cup Parmesan cheese
1/4 cup sherry
1/4 cup worcheshire sauce
Salt and pepper

If time permits, marinate chicken in Italian dressing for several hours or overnight.
Pound the chicken breasts with a mallet until nice and flat.
Cook the spinach according to package instructions; drain. Mix spinach with the onion soup mix and parmesan cheese.
Place a large spoonful of the spinach mixture in the middle of each chicken breast and roll sides over and secure with toothpicks.
Wrap a slice of bacon around each piece .
Place chicken in a greased baking dish, and drizzle with sherry, worcheshire sauce, salt and pepper.
Bake at 375 for approximately 30 minutes, or until done.

Personal Notes:
Personal Notes:
This is Billy's mom's (Karen Plauche) recipe that Ashley shared with me many years ago. It's still one of our favorites.




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