Spinach and Blue Cheese Stuffed Chicken Breast
from Flora's Recipe Hideout
1 teaspoon vegetable oil, divided
1 1/4 cups onion, chopped, divided
4 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed, drained, squeezed dry
2 Tablespoons crumbled blue cheese
1 teaspoon Dijon mustard
4 boneless chicken breasts
1/4 teaspoon pepper
1/3 cup dry white wine
1/2 teaspoon dried thyme
1 cup chicken broth
2 Tablespoons Dijon mustard
1. Heat 1/2 teaspoon oil in a large non-stick skillet over medium heat. Add 1/4 cup onion; saute 6 minutes or until tender. Add garlic; saute 1 minute. Add spinach and saute 3 minutes.
2. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel. Cut 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 a skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, keep warm.
3. Add 1 cup onion to pan, and saute 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.
4. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
Notes: Made on Easter weekend for the family and it came out quite well. I'm not used to cooking for so many people so that took a bit more coordination than anticipated. I had to do multiple batches so it took a lot longer.Posted by Jennifer at April 10, 2007 8:15 PM | TrackBack