Saturday, February 19, 2011

Spinach Stuffed Chicken

4 chicken breast halves
1 TBSP olive oil
MDP's seasoning
4 c fresh spinach
1 c shredded cheddar cheese
4 slices ham
1 can cream of mushroom soup
2 plum (roma) tomatoes, thinly sliced
1/2 c milk

Heat oven to 375 degrees. Spray an 8x8 glass casserole dish with cooking spray.

Pound chicken to 1/4" thickness. Drizzle both sides with olive oil and sprinkle both sides with MDP's seasoning.

Layer 1 slice of ham, 1/2 c spinach, and 1/4 c cheese on each breast leaving the last 1" untopped. Roll tightly and secure the end with a toothpick.

Top chicken with tomato slices. Place chicken breast in baking dish and cook for 30 minutes, uncovered. Combine milk, soup, and last 2 cups of spinach, finely chopped. Pour over the chicken and bake another 30 minutes.

Serve over rice, pasta, or noodles.

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