Spinach-and-Blue Cheese-Stuffed Chicken Breasts

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.


4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.

Jeanne Kelley,

Cooking Light

May 1997
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