ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach-and-Blue Cheese-Stuffed Chicken Breasts

Yield 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
Upgrade your weekly chicken recipe by serving a stuffed dish, loaded with tangy blue cheese and hearty spinach. Pair with rice and a side salad for a complete meal.

Ingredients

  • 1 teaspoon vegetable oil, divided
  • 1 1/4 cups finely chopped onion, divided
  • 4 garlic cloves, minced
  • 1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
  • 2 tablespoons crumbled blue cheese
  • 1 teaspoon Dijon mustard
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/4 teaspoon pepper
  • 1/3 cup dry white wine
  • 1/2 teaspoon dried thyme
  • 1 cup low-salt chicken broth
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 199
  • caloriesfromfat 21 %
  • fat 4.7 g
  • satfat 1.3 g
  • monofat 1.4 g
  • polyfat 1.1 g
  • protein 29.2 g
  • carbohydrate 8.6 g
  • fiber 1.9 g
  • cholesterol 68 mg
  • iron 1.9 mg
  • sodium 427 mg
  • calcium 87 mg

How to Make It

  1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.

  2. Cut a 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.

  3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and sauté 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.