This is a wonderful recipe for dieting, as it is filling but low in fat, plus it's great for entertaining, as it is easy and elegant. Boneless/skinless breasts can be used, but starting with bone-in breasts will save lots of money and yield bigger pieces of chicken.

Preheat oven to 350°. Split and bone chicken. Cut away any bits of fat or excess skin, leaving just a small piece of perfect skin on top of each breast piece. Brush both sides of breast with oil, sprinkle with Pasta Sprinkle and Trinidad or garlic salt. Cover and refrigerate while preparing stuffing. The chicken tastes even better refrigerated overnight, which makes this an easy do ahead recipe.

To prepare the stuffing, mix bread crumbs, cheese and Pasta Sprinkle together in a bowl. Add tomato juice and mix again just prior to cooking the chicken. You need enough tomato juice to get the stuffing to stick together like a snowball when you pack it. Spray a nonstick baking sheet with oil, to make sure the stuffing won't stick, then make 4 balls of stuffing roughly the shape of the breasts. Lay them on the pan, place the breasts on top. Fold the small tail end of the breast under so it will be of uniform cooking thickness. Bake in 350¡ oven for 25-30 minutes, depending on the thickness of the breasts. The skin will be lightly browned. If you wish for a more crispy finish, place the pan under the broiler for a minute or two, making sure to watch carefully.

Serves: 4.

Prep. Time: 15 minutes.

Cooking time: 30 minutes.

Stuffing tips: Fresh bread crumbs are very easy to make, much tastier and a great way to use up day old bread. Just pull out the food processor or blender and throw in half a loaf of bread ripped into chunks. Pulse until you hit the right size and store any extra in a bag in the freezer.

from the Penzey's website http://www. Penzeys. Com Mm-formatted by Petra <phildeb@gmx. Net>