| 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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