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Spinach Stuffed Chicken Breasts
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| 10 oz | frozen chopped spinach, thawed, drained |
| 4 oz | canned water chestnuts, drained, finely chopped |
| 8 oz | cream cheese |
| 3/4 cup | sour cream |
| 1 5/8 oz | dry vegetable soup mix |
| 4 | boneless chicken breasts, split |
Combine all ingredients except chicken. Mix well. Divide mixture into eighths.
At neck end of each piece of chicken carefully lift skin. With long handled spoon fill space between skin and meat with one-eighth spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under and place in oven proof dish. Repeat process with remaining chicken. Bake covered in preheated 350 degree oven 30 minutes. Uncover and bake an additional 30 minutes.
May be served hot or cold. Cold chicken breasts are attractive sliced and arranged on platter.
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