Spinach Stuffed Chicken Breasts

• 10 oz. pkg. frozen chopped spinach, thawed and drained
• 4 oz. canned water chestnuts, drained and chopped finely
• 8 oz. pkg. cream cheese or low calorie cream cheese
• 3/4 c. sour cream or sour half and half
• 1 (1 5/8 oz.) pkg. dry vegetable soup mix
• 4 boneless chicken breasts, split

1. Combine all the ingredients except chicken.
2. Mix well.
3. Divide mixture into eighths.
4. At neck end of each piece of chicken, carefully lift skin.
5. 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.
6. Tuck ends of chicken under, and place in ovenproof baking dish.
7. Repeat process with remaining chicken.
8. Bake, covered, in preheated 350u0b0 oven for 30 minutes.
9. Uncover and bake additional 30 minutes.
10. Serves 6 or 8.

spinach, water chestnuts, cream cheese, sour cream, vegetable soup mix, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360597 (may not work)