Shelly's Recipe

SPINACH STUFFED CHICKEN BREASTS II

Category: Chicken

1 pkg frozen chopped spinach, thawed and squeezed dry
4 oz can water chestnuts, drained and finely chopped
1 (8 oz) pkg cream cheese, softened
3/4 cup sour cream
1 pkg dry vegetable soup mix
5 boneless chicken breasts with skin on

Combine ingredients except chicken. Mix well and divide mixture into eights. At neck end of each piece of chicken, carefully lift skin. With a long handled spoon, fill space between skin and meat with 1/8th of spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under and place in a baking dish. Repeat process with remaining chicken. Sprinkle all with Cavender's Greek Seasoning. Bake, uncovered, at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until skin is golden brown.