Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Chicken Breasts With Gouda And Spinach
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- #61569
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or margarine, melted
Smoked Gouda-Spinach Stuffing
1/2 cup shredded smoked Gouda or Swiss cheese
1/4 teaspoon ground nutmeg
1 package (10 ounce size) frozen chopped spinach, thawed and squeezed to drain
directions
Heat oven to 375 degrees F. Grease square pan, 9x9x2 inches.
Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts. 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.
Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Smoked Gouda-Spinach Stuffing: Mix all ingredients.
added by
JeaneneRockler
nutrition data
215 calories, 8 grams fat, 3 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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