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Spinach and Blue Cheese Stuffed Chicken Breasts

Author/Submitted by:
Servings: 4
Categories: Cheese / Chicken / Haven't Tried / Low-Carb / Main Dish

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    chicken breasts, no skin, no bone, R-T-C
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.

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