Avg. rating 5 from 7 votes.Recipe Information
Ingredients
Directions
Thaw chicken breasts if frozen. With a very sharp knife, cut each breast in half horizontally, leaving the last bit connected, so that you can open it up (butterfly) to twice it’s size.
Toast the bread; run the toast through a food processor or blender. Put crumbs in a large bowl. Run cereal (or additional toast) through food processor; add those crumbs to the bread crumbs. Add in the spinach, ham, poultry spice, garlic, raisins (if desired) and Egg Replacer/water mixture. Stir all together.
Put several large spoonfuls on one side of each chicken breast. Fold the other side of each breast on top, and set the filled breasts in a rectangular casserole dish. Sprinkle with salt and pepper if desired.
Bake at 400 °F. for about 45 minutes or until meat is done completely.
Serve with rice. This is also good with shredded cheese if that is acceptable with your allergy set.
Notes
Substitutions
