Spinach Stuffed Chicken
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Easy, but oh so elegant!  Your guests will think you worked for hours instead of minutes!   
4 boneless, skinless chicken breasts (Try to find the thickest ones you can.)
8-12 ounce package frozen spinach or 16 ounce package of fresh spinach
2 cloves garlic (chopped fine)
1/2 cup cream cheese
1/2 cup crumbled feta cheese, goat cheese, or any shredded cheese
olive oil
2 tbsp butter (unsalted, if you have it)
salt and pepper to taste
​dash of paprika
  1. ​Thaw frozen spinach in a skillet or pan over low heat, adding chopped garlic.  Drain well, and squeeze out juice.  If you are using fresh spinach:  wash thoroughly, remove stems, and saute' in a little olive oil until done, adding chopped garlic near the end.  Let cool to touch, then drain and squeeze out juice, being careful to preserve garlic bits.
  2. In small bowl, combine cream cheese and other cheese with a fork.  Put in the drained spinach and mix well with your clean hands.
  3. Cut a slit in the TOP of each chicken breast, working the knife around carefully to make a pocket.  Don't cut all the way through the meat.
  4. Place stuffed chicken in a casserole dish or baking pan, making sure they are close together, which will help them keep their shape and prevent the filling from spilling out.
  5. Dot the tops of the chicken with butter pats.  Sprinkle with salt, pepper, and a dash of paprika.
  6. Cover with foil and bake for 30 minutes at 350 degrees.  Remove foil and bake an additional 10 minutes, basting with pan juices.  Check for doneness by poking chicken with a fork to see if juices run clear.
  7. Serve with Lemon Caper Mashed Potatoes topped with juice from the chicken.


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