Saturday, October 8, 2011

Stuffed Chicken Breasts with Gouda and Spinach

     These stuffed chicken breasts from Betty Crocker are simple to make but a real show stopper to serve.  The moist, colorful chicken bakes in your dutch oven with a stuffing of chopped spinach, smoked Gouda cheese and a touch of nutmeg.  Buy the chicken with the skin on, you can easily remove the bone.  I baked them in my 10 inch oven with 10 coals in a ring around the bottom and 18-20 on the lid.  They were golden brown and cooked through in 40 minutes.  Make these ahead of time then pop them in your dutch oven when you're ready to bake.  Basted in butter, these tender, juicy chicken breasts are the perfect special occasion meal. 

Stuffed Chicken Breasts with Gouda and Spinach
4 bone-in chicken breasts (1 1/4 lb)
1/2 cup shredded smoked Gouda or Swiss cheese (2 oz)
1/4 tsp ground nutmeg
1 package (10 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 tsp salt
1/4 tsp pepper
2 tsp butter or margarine, melted

     Lightly oil or spray dutch oven.
     Remove bones from chicken breasts.  Do not remove skin.  Loosen skin from chicken breasts.
     In medium bowl, mix cheese, nutmeg and spinach until well blended.
     Spread one-fourth of mixture evenly between meat and skin of each chicken breast.
     Smooth skin over breasts, tucking under loose areas.
     Place chicken, skin sides up, in prepared dutch oven.
     Bake for 40-45 minutes at 350 degrees or until juice of chicken is clear when center of thickest part is cut.
     Makes 4 servings.

Pour melted butter over stuffed chicken breasts

Bake for 40 minutes at 350 degrees

Cheesy stuffing keeps moist and delicious chicken from drying out

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