Roast Chicken with Spinach-Cheese Stuffing

Here is another recipe from my old recipe box. I used to make this for myself for a treat or for a date (gosh, that is so looooooooooooong ago!). It is actually very easy to do and really tastes great. I give it: ★ ★ ★ ★ ★

Roast Chicken with Spinach-Cheese Stuffing

Serves: 2

Ingredients:

2 chicken leg quarters or 4 chicken thighs
1 (10 ounce) package frozen chopped spinach
¼ cup sour cream (if tolerated)
¼ cup grated Parmesan cheese (if tolerated)
1/4 cup shredded Swiss cheese (if tolerated)
1 tablespoons fine dry bread crumbs (without problem ingredients)
1 egg
¼ teaspoon salt
Freshly ground pepper to taste (if tolerated)
2 tablespoons butter (melted)


Directions:

Wash and pat chicken dry. Carefully push your hand between the chicken meat and skin to loosen and left to form a pocket for stuffing. Leave skin attached at end of leg and along side of thigh. Pat dry and set aside.

Cook spinach according to package directions. Run cold water over spinach to cool; drain and press out all excess moisture. Combine spinach, sour cream, Parmesan cheese, Swiss cheese, breadcrumbs, egg, salt, and pepper in a medium bowl. Stir to mix well. Working carefully to keep skin from tearing, press spinach mixture between skin and meat of each chicken piece (you can use toothpicks to help keep in place).

Brush a 9 inch square baking dish lightly with part of melted butter. Arrange stuffed chicken pieces in pan; brush each piece with remaining butter. Roast chicken at 350 degree F, basting frequently, for 1 hour or until chicken is golden brown and the leg joints move easily.