Spinach-Stuffed Chicken Breasts

• 0.5 (10 ounce) package frozen chopped spinach, defrosted and drained
• 14 cup low-fat ricotta cheese
• 14 cup shredded part-skim mozzarella cheese
• 14 teaspoon tarragon
• 4 boneless chicken breast halves (leave skin on)
• 12 teaspoon reduced fat margarine, melted

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

lowfat ricotta cheese, mozzarella cheese, tarragon, chicken breast halves, margarine

Taken from www.food.com/recipe/spinach-stuffed-chicken-breasts-270917 (may not work)