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A mixture of spinach, spices and three kinds of cheese tucked into these chicken breasts makes them taste extra special. "They bake to a beautiful golden brown, so they look lovely on the plate, too," shares Barbara Eitemiller of Churchville, Maryland.
Nutritional Analysis: 1 stuffed chicken breast half equals 461 calories, 24 g fat (10 g saturated fat), 144 mg cholesterol, 430 mg sodium, 7 g carbohydrate, 3 g fiber, 53 g protein.
Originally published as Spinach-Stuffed Chicken in Quick Cooking September/October 1998, p57
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 30, 2012 by jennyweems
This was dinner tonight... MMMmmm good! I used 4 skin-on, bone-in thighs and 3 skin-on, bone-in breasts. It was DELICIOSO! I served it with garlic-onion bow-tie pasta (I sauteed fresh garlic cloves with fineley diced onion and simmered it in olive oil. Then tossed bow-tie pasta & grated parm til pasta was coated... mmmmm) and canned asparagus. It was another thumbs up meal! I used 1 tsp italian seasoning instead of 1/2 oregano, 1/2 thyme b/c I didn't have thyme. I hope you all enjoy! I know we did!
Reviewed on Feb. 04, 2010 by daisey5
I change the recipe to eliminate the fat. I used skinless boneless chicken so I flatened them out and put the spinach on them and rolled them up and then baked them.
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