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Print this Recipe    Stuffed Chicken Breasts with Gouda and Spinach

Stuffed Chicken Breasts with Gouda and Spinach

4 chicken breast halves (1 1/4 pounds)
Smoked Gouda-Spinach Stuffing (See Below)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter or margarine, melted

1. Heat oven to 375F. Grease square pan, 9x9x2 inches.

2. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.

3. Make Smoked Gouda-Spinach Stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper. Drizzle with butter.

4. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!


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Smoked Gouda-Spinach Stuffing

1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces)
1/4 teaspoon ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

1. Mix all ingredients.

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