Broccoli Or Spinach Stuffed Chicken Breasts

• 1/2 (10 oz.) pkg. frozen chopped broccoli or spinach, defrosted and drained
• 2 oz. (1/4 c.) low-fat Ricotta cheese
• 2 oz. low-fat Mozzarella cheese, finely diced or shredded
• 1/4 tsp. tarragon
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 whole chicken breasts, deboned (leave skin intact)
• 1/2 tsp. margarine, melted

1. Preheat oven to 350u0b0.
2. Combine spinach, cheeses and seasonings.
3. Lift up skin of each chicken breast and divide mixture evenly among them.
4. Be careful not to tear skins.
5. Smooth skin over stuffing; tuck underneath to form a neat package.
6. Brush with melted margarine.
7. Place in 2-quart baking dish.
8. Bake, uncovered, for 45 to 50 minutes.
9. Yields 4 servings (serving size 1/2 breast with stuffing).

broccoli, lowfat ricotta cheese, lowfat mozzarella cheese, tarragon, salt, pepper, chicken breasts, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=174736 (may not work)