Spinach-and-Blue Cheese-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Upgrade your weekly chicken recipe by serving a stuffed dish, loaded with tangy blue cheese and hearty spinach. Pair with rice and a side salad for a complete meal. 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:
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.
2. 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.
3. 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.
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