Chicken Breasts Stuffed with Spinach and Swiss Recipe
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If you want to give ordinary
added flavor and appeal, try this easy
in which only a few
are used to create an eye-catching, richly-flavored main dish.
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4 bone-in chicken breasts with the skin (1 ¼ to 1 ½ lbs.)
3/4 cup shredded Swiss cheese
1 package frozen chopped spinach, thawed, squeezed to drain excess moisture (10 ounce package)
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons butter, melted
:9-inch square baking dish
Preheat the oven to 375°F. Grease a 9-inch baking dish.
Remove the bones from the chicken breasts. Do not remove the skin but loosen it from the meat.
In a medium-size bowl, mix the cheese, spinach, and garlic powder until well blended.
Between the meat and skin of each chicken breast, stuff one-quarter of the cheese and spinach mixture. Smooth the skin over the breasts and tuck under any loose areas.
Place the chicken, skin side up, in the baking dish. Sprinkle the chicken with salt and pepper and drizzle the breasts with the melted butter.
Bake the chicken uncovered 45 to 55 minutes until the juices run clear or when the center of the thickest part reaches 170°F on a meat thermometer.
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