Spinach-Stuffed Chicken Breasts

Yields: 6 Servings

Spinach-Stuffed Chicken Breasts

  • 1 tb Butter
  • 4 oz Mushrooms
  • 1 10-oz packages Frozen chopped spinach;
  • 6 oz Cream cheese
  • 1/2 c fresh chives
  • 6 Chicken breast
  • 6 tb Dijon mustard
  1. Preheat oven to 450F.
  2. Melt butter in heavy medium skillet over medium heat.
  3. Add mushrooms and saute until tender, about 5 minutes.
  4. Cool slightly.
  5. Blend spinach, cream cheese and chives in medium bowl.
  6. Mix in mushrooms; season with salt and pepper.
  7. Run fingers under skin of each chicken breast to loosen, creating pocket.
  8. Spread 1/6 of cheese mixture between skin and meat of each breast.
  9. Arrange chicken breasts on baking sheet.
  10. Spread 1 tablespoon Dijon mustard over each chicken breast.
  11. Bake chicken until golden brown and cooked through, about 20 minutes.
  12. Serve immediately.
  13. Serves Bon Appetit June 1993.

Nutrition

  • Calories: 404
  • Fat: 15.4705899352 grams
  • Carbs: 4.90014457642 grams
  • Protein: 59.1706177313 grams