Spinach Stuffed Chicken

Cadia

¼ cup chicken broth

2 Tbsp. extra virgin olive oil

1 bag frozen cut spinach, thawed

4 lb. chicken breast

6 oz. cream cheese, softened

2 Tbsp. sweet vidalia onion, diced

2 garlic cloves, minced

Salt and ground black pepper, to taste

Heat oven to 375F. Cut pockets in one side of each chicken breast and set aside.

Add oil, garlic, and onion to pan and sautee for about 1 minute.

Add broth and cream cheese, stirring until cream cheese is melted and smooth.

Stir in spinach. Simmer until sauce thickens, about 8-10 minutes. Season with salt and pepper.

Definitely let it get thick. Nobody wants chicken stuffed with ooze.

Evenly spoon cream cheese and spinach mixture into each chicken breast pocket.

I had leftover stuffin, which probably means I should have made the pockets bigger.

Bake uncovered for 25 minutes or until chicken is cooked through.

Served with a little of the San Francisco Treat.

My Rating: 4/5 "It's not especially exciting flavor-wise, but it get points for looking pretty. Serve it with something that will keep your tongue on its toes and it's a happy little meal."