Spinach and LF Cream Cheese Stuffed Chicken Breasts:
Dice up Spinach leaves and chives or Green onion tops, fresh mushrooms in a bit of Extra Virgin Olive Oil and minced garlic until tender.
Mix into a bowl of softened FF or low fat Cream Cheese.
Pound out chicken breasts, or form a pocket, then spoon 1 to 2 tbsp's of mixture onto breast, fold over or roll and secure with toothpick if needed.
Season outside of Chicken breasts with a little salt and pepper or any salt free garlic seasoning blend.
Bake at 450 for about 20 to 25 minutes.
I have not tried this recipe but we were talking about it at work the other day and it sounded really good. I can't wait to try it!
You can do so much with this - use roasted red peppers, or pesto sauce, pour some picante sauce over it and bake in a cassorole dish, lots of ways to change it up.
If you want to make it more healthy, don't use the cream cheese. I think it could still be good just stuffed with sauteed spinach, mushrooms, onions, garlic, roasted red peppers, pesto, etc. that's the way I'm going to try it.