Gouda And Spinach Stuffed Chicken Breasts - cooking recipe

Ingredients

1/2 cup shredded smoked gouda cheese
1/4 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and pressed
4 bone-in chicken breast halves, with skin
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons margarine, melted

Preparation

Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
Remove bones from chicken breasts.
Do not remove skin.
Loosen skin from chicken breasts.
Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
Smooth skin over breasts, tucking under loose areas.
Place chicken, skin sides up, in pan.
Sprinkle with salt and pepper.
Drizzle with margarine or butter.
Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.