Stuffed Chicken Breasts
4 chicken breasts, butterflied
3/4 pound ham, thinly sliced
3/4 pound Provolone cheese, thinly sliced
1 pound cream cheese, softened
1 pound spinach, stemmed and rinsed
Salt And pepper
Lay the butterflied chicken breasts out flat and season with oregano, salt, and pepper.
Divide and spread the cream cheese evenly over each chicken breast. Lay spinach leaves over cream cheese to cover each chicken breast. Lay ham slices over spinach, and finish with provolone cheese. Roll each chicken up lengthwise and secure with wooden picks. Place in a single layer in lightly greased baking dish. Place in a preheated 350 degree F oven for 30 to 45 minutes, or until done.
Serve whole or slice into medallions.
Yield: 6 servings
Per Serving: 671 Cal (65% from Fat, 31% from Protein, 4% from Carb); 52 g Protein; 48 g Tot Fat; 8 g Carb; 2 g Fiber; 612 mg Calcium; 4 mg Iron; 1432 mg Sodium; 193 mg Cholesterol