Cheese and Spinach Stuffed Chicken Breasts

2 tbs unsalted butter or margarine
1/3 cup Chopped green onions
3 med cloves garlic, minced
One 10 oz pkg frozen chopped spinach, thawed and well drained
One 10-3/4 oz can cream of mushroom soup
3/4 cup shredded Monterey Jack cheese
2 whole chicken breasts, split and boned
1/4 tsp pepper
3/4 cup milk or light cream
1/4 tsp paprika

In 2-quart saucepan over medium heat, in 1 tbs hot butter, cook onions with garlic 3 minutes or until tender. Remove from heat. Stir in spinach, 1/3 cup of the soup and cheese, set aside. Reserve remaining soup. With fingers, separate skin from breasts at one end to make a pocket. Rub pepper into the flesh of each breast. Stuff 1/4 of the spinach mixture into each pocket. Secure skin to flesh with toothpicks. Place in greased 8x8 inch baking pan. Divide remaining 1 tbs of butter among breasts. Bake at 375F for 25 minutes or until meat is tender.

Meanwhile, in 1-quart saucepan over medium heat, heat reserved soup, milk and paprika until hot.

To serve:
Remove toothpicks from chicken; slice and arrange on serving platter. Spoon sauce around chicken.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana