Smoked Gouda and Spinach-stuffed Chicken
3/9/2007
Betty Crocker Cookbook, page 289

Stuffing:

1/2 package (5 oz) frozen chopped spinach, thawed
1 package (3 oz) cream cheese, softened
1/2 c shredded smoked Gouda or Swiss cheese (2 oz)
1/4 tsp ground nutmeg

Drain spinach and squeeze.  Lay out on paper towels to dry thoroughly.  

Mix remaining ingredients, and stir in spinach.


4 bone-in, skin-on chicken breast halves (2 1/2 to 3 lbs)
2 tsp butter, melted
1/2 tsp salt
1/4 tsp pepper

Heat oven to 375.

Grease 9x9x2 square pan.

Make stuffing above.

Loosen skin from chicken by inserting fingers between skin and meat; gently separate in center, but leave skin attached at sides.  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.  Brush with butter.  Sprinkle with salt and pepper.

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