Ramblings of Silver Blue


14 Nov

Best of Both Worlds

Spinich Stuffed Chicken

2 packages frozen chopped spinach — (10 ounces each) thawed and squeezed dry
1 cup shredded Swiss cheese — (4 ounces)
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons finely chopped onion
1 garlic clove — minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6 chicken breast halves
2 tablespoons olive oil — or vegetable oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Additional paprika — optional

Combine first nine ingredients; gently stuff ½ cupful under the skin of each chicken breast. Place in a greased 15 x 10 x 1 baking pan. Combine oil, paprika, oregano and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake at 350° for 1 to 1 ¼ hours or until juices run clear.

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