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Spinach Stuffed Chicken Recipe

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This recipe for Spinach Stuffed Chicken, by , is from Ruby's Cookbook Project, 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!

Ruby Barnes


3.5 oz. - Chicken Breast
1 ( or 1 1/4) cup - Water
1 Tbs - Minced Garlic
1 tsp - Chives
3 oz. - Raw Spinach
1 Tbs - Balsamic Vinegar
Salt & Pepper to taste
1 tsp- Braggs Liquid Aminos

Cut Chicken Breast in half to make 2 cutlets.
Place a sheet of plastic wrap on top and pound them out to make them thinner.
Sprinkle both sides with salt and pepper.
In a separate bowl mix the minced garlic, chives and salt & pepper together along with any other spices you prefer.
After mixture is thoroughly mixed; spread on one side of each chicken cutlet.
Place spinach over each cutlet and roll semi-tightly, use a toothpick to hold cutlets together.
Add 1/4 cup water to hot Pan on Stove.
Place cutlets in pan and cover with Balsamic Vinegar.
Brown each side for 3 minutes.
Place cutlets in small baking dish (pour excess water and balsamic vinegar on top)
Add 1 cup of water to baking dish.
Cook in oven for 15-20 minutes or until middle is 190 degrees.
When done you can slice into pieces or leave whole and then sprinkle some Braggs on top! Enjoy!




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