10 oz. frozen chopped spinach, thawed, drained
4 oz. canned water chestnuts, drained, finely chopped
8 oz. cream cheese
3/4 c. sour cream
1 5/8 oz. dry vegetable soup mix
4 boneless chicken breasts, split

Combine all ingredients except chicken. Mix well. Divide mixture into eighths. At neck end of each piece of chicken carefully, lift skin. With long handled spoon fill space between skin and meat with one eighth spinach mixture, taking care not to break membrane connecting skin to meat. Tuck ends of chicken under and place in oven proof baking dish. Repeat process with remaining chicken. Bake covered in preheated 350 degree oven 30 minutes. Uncover and bake additional 30 minutes. Serves 6 to 8.