Diabetic Chicken Florentine
Source: old Woman's World Magazine clipping Our spinach-&-cheese-stuffed chicken breasts look beautiful, taste delicious--& are fabulously quick & easy. 1 (10-oz) pkg frozen chopped spinach, thawed, squeezed dry 2 oz goat cheese, preferably herb-coated 1/2 tsp salt divided 1/4 tsp pepper, divided 1/4 tsp garlic powder, divided 4 bone-in chicken breast halves, about 2 ½ lb 1/2 c chicken broth Heat oven to 425°F. In bowl; combine spinach, cheese, 1/4 tsp salt, 1/8 tsp pepper & 1/8 tsp garlic powder. Stuff 1/4 of mixture under skin of each breast. Smooth skin down over filling. Sprinkle skin with remaining salt, pepper & garlic powder. Transfer to ungreased baking dish; pour broth into dish. Roast, uncovered, until meat juices run clear when pierced with fork 30-35 min. transfer to serving platter; serve with pan juices. 4 servings Per Serving: 310 cal, 35g protein, 17g fat, 107mg chol, 4g carb, 583mg sod, 2g fiber thanks to Lil "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
