Spinach-Stuffed Chicken Dinner (Serves 6)

• Spinach-Stuffed Chicken
• Cooked rice
• Waffle cone sundaes
• Fat-free or lowfat milk

Test Kitchen Tip: For waffle cone sundaes, place purchased giant waffle ice cream cones in a tall glass. Scoop desired-flavor ice cream into cones. Top with banana slices. Drizzle with warmed hot fudge sauce. Top with chopped peanut butter cups and a maraschino cherry, if you like.

Shopping List

• 6 large skinless, boneless chicken breast halves
• 10-ounce package frozen chopped spinach
• 1 dozen eggs
• 6 thin slices prosciutto or ham
• 8-ounce package Monterey Jack cheese with jalapeno peppers
• 1 pound butter
• 8-ounce carton whipping cream
• 14.8-ounce package cooked rice
• 6 large waffle ice cream cones
• 1/2-gallon desired flavor ice cream
• 2 bananas
• 12-ounce jar hot fudge ice cream topping
• 1 package miniature peanut butter cups
• 10-ounce jar maraschino cherries (optional)
• 1/2-gallon fat-free or lowfat milk

Pantry Items

• ground black pepper
• kosher salt

Equipment Needed

• measuring spoons
• cutting board and knife
• plastic wrap
• meat mallet
• small bowl
• wooden toothpicks
• 13x9x2-inch (3-quart) baking dish
• medium saucepan
• wooden spoon or silicone spatula
• 6 tall glasses
• ice cream scoop
• small saucepan for warming hot fudge sauce

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