Spinach-Filled Chicken

4 boneless, skinless chicken ½ c. shredded part-skim
   breasts, butterflied    mozzarella cheese
1 c. frozen spinach, thawed ¼ c. low-fat cottage cheese
pinch of cayenne pepper

Preheat oven to 350°.  To butterfly chicken breasts, slice breasts in half lengthwise about ¾ of the way through, leaving a seam on one end.  (When the breast is opened up, it will look like the wings of a butterfly.)

Mix spinach, mozzarella cheese, cottage cheese, and cayenne in a bowl.  Divide mixture among the four breasts and seal with toothpicks.  Place onto an aluminum foil-lined baking sheet coated with nonstick spray.  Sprinkle each breast with salt and pepper.  Bake for 35 minutes, or until chicken is cooked through (170°).  Serves 4.

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