YUMMY HEALTHY CHICKEN

STUFFED CHICKEN BREASTS 4 -4 oz. boneless skinless chicken breasts - remove any fat. 1-13 oz. can whole leaf spinach well drained ( squeeze out excess water) 8 Tbsp. sun dried tomato spread 4 slices f. f. cheddar cheese 4 slices f. f. Swiss cheese 1- 14 oz can vegetable broth (ready to serve) 2 Tbsp roasted minced garlic 4-5 green onions (chopped fine) Pour broth in a sauce pan. Add chopped green onions, and roasted garlic. Simmer over low heat stirring occasionally. While broth is simmering: Pound chicken breast until they're thin, but not mush. Top each pounded chicken breast with 1 oz. (1/8 C.) spinach, spread it out to cover most of the breast. Add 2 tbsp. of sun dried tomato spread, on top of the spinach. Top with 1 slice of each kind of cheese. Roll up the stuffed chicken breasts, and place in baking dish. Pour broth over chicken breasts. Loosely cover with foil. Place in oven at 325* for 20 -30 minutes until done. Enjoy. Calories 215 ; Fat 6 ; Carb's. 10 ; Protein 32 Per stuffed chicken breast. 1 breast made 3 meals for me. feel free to use this in your book if you want to Jennifer. I was just playing in the kitchen with this one.