Yesterday the plan was to make Stuffed Chicken Breasts with Gouda and Spinach which I got from the Betty Crocker site. Excellent Recipe BTW. When I got home I found that I forgot to take out the frozen spinach that the recipe called for. So I decided to alter the recipe a little and it came out awesome so here is what I did.

1 package of split-chicken breast (normally has three to a package)
1/2 cup of shredded Swiss Cheese
1/2 cup of diced ham
½ a Tablespoon Herbs De Provence
http://www.savoryspiceshop.com/blends/hrbpro.html
1 Tablespoon of Smart Balance, melted

Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.

In medium bowl, mix cheese & ham until well blended. Spread mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with Herbs De Provence spice; drizzle with butter.

Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Makes 3 servings

Enjoy!