Spinach and Blue Cheese Chicken

The January/February Cooking Light was full of good chicken recipes, including a whole section on stuffing chicken breasts with different delicious combinations. This is the first one we tried ~ spinach and blue cheese, how could it NOT be good?!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109616

Yield: 4 servings
 
Ingredients:
2 teaspoons oil
3 cups baby spinach
1 garlic clove, minced
1/4 cup blue cheese
1 tablespoon flour
1 ounce prosciutto, chopped
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Preparation:
Preheat oven to 350°. Heat a large ovenproof skillet over medium-high heat. Add oil. Add spinach and minced garlic, and sauté for 2 minutes. Combine spinach, blue cheese, flour, and chopped prosciutto. Cut a 1-inch-wide slit into the thick end of chicken breast halves, and carefully cut down to center of chicken to form a pocket. Divide spinach mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with salt and pepper. Heat pan over medium-high heat; coat pan with cooking spray. Add chicken; sauté 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand 5 minutes.

Nutritional Information:
Calories: 263
Fat: 9.4g (sat 3.3g,mono 0.0g,poly 0.0g)
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 566mg
Calcium: 0.0mg