OUR KITCHEN~Food & Recipe Discussion forum: Stuffed Chicken Breast
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Deb made this variation of a recipe we had as part of an Easter meal
Two boneless, skinless chicken breast
1 cup frozen chopped spinach, boiled and then squeezed as dry as possible
½ cup grated cheese (she used sharp cheddar)
Butterfly each breast and then “open it up” so it looks like two pieces Place each breast between two pieces of wax paper or plastic wrap and pound with a heavy pan until they are about 1/8 inch thin.
On one side of each breast add half the spinach and cheese and then cover with the other half.
Place in a greased baking dish into a pre heated 350 deg. F oven and cook until the tops of the breasts turn a golden brown.
Life is to short to eat rice cakes
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