4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
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
How to Make It
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.
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.
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.
Delicious! Used fresh spinach instead. If you dont love blue cheese, first I dont know why you'd make any recipe with it in the name, but you wont like this one, bc of course, blue cheese is a pungent cheese. But we love blue cheese and hence, loved the dish. Put all the onion in the stuffing mixture and didnt bother with putting all the extra ingredients in the sauce. Just deglazed with white wine, added a little white wine vinegar, and presto, poured a little over top.
What a delicious and easy chicken recipe!!
The combination of ingredients was wonderful. Rather than stuff the breasts, I pounded them, put the stuffing in the middle and rolled them. I tied with kitchen twine and cooked them in a saute pan. It did take a bit longer than the 6 minutes per side. I also had to add just a touch of cornstarch to the sauce as I could not get it to thicken. I served the chicken with orzo (excllent with the sauce) and sauteed snow peas and red peppers. Will definitely make this again.
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