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Spinach and Cheese Stuffed Chicken

  • 4 boneless, skinless chicken breasts
  • 4 tablespoons soft cream cheese, room temperature
  • Salt and pepper, as desired
  • 1/2 tablespoon olive oil
  • 2 tablespoons minced onion
  • 1 (10-ounce) package frozen spinach, thawed and squeezed of excess water
  • 1/2 cup shredded Swiss cheese
Spinach and Cheese Stuffed Chicken ImageShown with
Pecan Rice

Using a meat mallet pound chicken breasts until they are flattened to a uniform thickness, about 1/4 inch. Spread each chicken breast with 1 tablespoon cream cheese. Season with salt and pepper, as desired. Set aside.

Heat Presto® Electric Skillet at 250°. Add oil and onion to the center of the skillet; cook about 2 minutes, until onion is softened. Turn off heat control. Remove onions from skillet and place in a medium bowl; stir in spinach and Swiss cheese. Place spinach mixture, dividing evenly, in the center of each chicken breast; fold up sides. Secure seams with toothpicks.

Heat skillet at 250°. Place chicken breasts in skillet. Heat, covered for 9 minutes. Turn chicken breasts, cover and cook for an additional 8 to 9 minutes, until internal temperature of chicken reaches 165°. Remove toothpicks before serving.

Makes 4 servings

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