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.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 21%
  • Fat: 4.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 29.2g
  • Carbohydrate: 8.6g
  • Fiber: 1.9g
  • Cholesterol: 68mg
  • Iron: 1.9mg
  • Sodium: 427mg
  • Calcium: 87mg

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

Preparation

  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.
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