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Dan's Spinach Parmesan Baked Stuffed Chicken

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“Easy to make. Easy to bake.”
READY IN:
50mins
SERVES:
6
YIELD:
6 stuffed breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350 degrees.
  2. Rough cut the spinach and put it in a medium sized pot with a cup of water. Put the stove on medium high and bring water to a boil. When the water begins to boil remove pot from stove and drain spinach.
  3. Slice scallions into tiny pieces. Then quarter the mushrooms. Add these to the spinach.
  4. When spinach has cooled add the shredded parmesan cheese, garlic powder and oregano. Stir these together.
  5. Butterfly the chicken and stuff the spinach and parmesan inside. Place in baking pan.
  6. Combine cream of chicken soup with milk and heat it up (you can use the same pot as you used for the stuffing) until the soup has thoroughly dissolved into the milk, then pour it over the stuffed chicken.
  7. Cover the pan with foil and bake at 350 degrees for 20 minutes or until done.

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