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Recipe of the Week - between moms.... |
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Click here to view the Recipe of the Week Archives!
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This weeks Recipe Of The Week is:
Florentine Stuffed Chicken
Submitted by: Tammy
"Bone-in
chicken breasts stuffed with spinach, cheese and onion and baked
until tender. This is a simple recipe that I cooked up myself. It
is, however, based on some pretty standard Greek/Italian dishes.
Everyone loves this and it can be wonderful for company - even
people who don't usually like spinach find that they like this
dish! Serve with your favorite shaped pasta, if desired."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes
4 servings
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1 (10 ounce)
package frozen chopped spinach, thawed and drained
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1/4 cup grated Parmesan
cheese
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1/2 cup chopped onion
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4 bone-in chicken breast halves, with skin
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2 cups spaghetti sauce
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1/4 cup shredded mozzarella cheese |
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| Directions |
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Preheat oven to 350 degrees F (175 degrees C). |
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2 |
In a medium bowl, combine the spinach, Parmesan cheese and onion
and mix thoroughly. Stuff the cavity of each chicken breast with
1/4 of the mixture. (NOTE: Bone-in split breasts usually have a
little cavity; if one is not naturally present, use a sharp
knife to make a slit in the side of the breast.)
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3 |
Lay stuffed breasts in a 9x13 inch baking dish, and cover with
the sauce. |
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4 |
Bake at 350 degrees F (175 degrees C) for about 35 minutes, or
until chicken is cooked through and tender; sprinkle with
mozzarella cheese and bake another 5 minutes, until cheese is
melted. |
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Nutritional Facts |
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Calories 530 |
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Protein 55.2 g |
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Total Fat 26.1 g |
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Sodium 900 mg |
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Cholesterol 154 mg |
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Carbohydrates 16.8 g |
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Fiber 4.9 g |
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