Spinach-and-Blue Cheese-Stuffed Chicken Breasts

Spinach-and-Blue Cheese-Stuffed Chicken Breasts
Spinach-and-Blue Cheese-Stuffed Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    teaspoon vegetable oil divided

  • 1 1/4

    cups finely chopped onion divided

  • 4

    garlic cloves minced

  • 1/2

    cup frozen chopped spinach thawed, drained, and squeezed dry

  • 2

    tablespoons crumbled blue cheese

  • 1

    teaspoon Dijon mustard

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • 1/4

    teaspoon pepper

  • 1/3

    cup dry white wine

  • 1/2

    teaspoon dried thyme

  • 1

    cup low-salt chicken broth

  • 2

    tablespoons Dijon mustard

Directions

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and sauté 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Serving Size: 1 chicken breast half and 3 tablespoons sauce

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