April 10, 2007

Spinach and Blue Cheese Stuffed Chicken Breast

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

YUMMY!! The blue cheese was replaced with gorgonzola, but that worked very well. It was quite delicious. The cheese was actually one of my favorite elements. The sauce was great too.

Posted by: jef at February 25, 2008 8:34 PM
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