Spinach and Blue Cheese Stuffed Chicken Breasts
frozen chopped spinach,
thawed, drained, squeezed dry
crumbled blue cheese
chicken breasts, no skin, no bone, R-T-C
dry white wine
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.
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.
Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
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.