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Spinach-and-Blue Cheese-Stuffed Chicken Breasts

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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

Details

Servings 1

Preparation

Step 1

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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