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Smoky Cheese-n-Spinach Stuffed Chicken

Sara Schein TeaChef Level 1

The smoky flavor of lapsang souchong gives just the needed twist on this easy, traditional favorite.

1 h 10 m 2


  • 4 chicken breast halves, bone in
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. butter
  • For stuffing:
  • 1/2 c. shredded Swiss cheese
  • 1 pkg (10 oz.) frozen spinach, thawed squeezed dry
  • 1 tsp. ground lapsang souchong tea


Preheat oven to 375°F. Grease pan.

Mix stuffing ingredients and set aside.

Remove bones from chicken; leave skin on, but loosened. Insert 1/4 of the stuffing mixture between skin and meat of each chicken breast. Place in pan, drizzle with butter, and season with salt and pepper. Bake uncovered in a greased pan for 50 min. or until done.

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