Spinach-stuffed chicken breasts
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 4 | ounces | Mushrooms; finely chopped |
| 1 | pack | Frozen chopped spinach; thawed, squeezed |
| ; dry (10-ounce) | ||
| 6 | ounces | Cream cheese; room temperature |
| ½ | cup | Chopped fresh chives or green onion tops |
| 6 | Chicken breast halves | |
| 6 | tablespoons | Dijon mustard |
Directions
Preheat oven to 450F. Melt butter in heavy medium skillet over medium heat.
Add mushrooms and saute until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
Run fingers under skin of each chicken breast to loosen, creating pocket.
Spread ⅙ of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
Serves 6.
Bon Appetit June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.