Serves: 7
Total Calories: 230

1 (10-ounce) box frozen chopped spinach, thawed, drained
4 ounces canned water chestnuts, drained, finely chopped
1 (8-ounce) package cream cheese or low-calorie cream cheese
3/4 cup sour cream or sour half-and-half
1 5/8 ounces dry vegetable soup mix
4 boneless chicken breasts, split (skin on)

Combine all ingredients except chicken. Mix well. Divide mixture into eights. At neck end of each piece of chicken, carefully lift skin. With long handled spoon, fill space between skin and meat with 1/8 spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under and place in oven-proof baking dish. Repeat process with remaining chicken. Bake covered in preheated 350° oven 30 minutes. Uncover and bake additional 30 minutes.

May be served hot or cold. Cold chicken breasts are attractive sliced and arranged on platter.

Nutritional Facts:

Serves: 7
Total Calories: 230
Calories from Fat: 149

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