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Spinach-Stuffed Chicken Breasts

Source of Recipe


Bon Appétit, June 1993






List of Ingredients



• 1 Tbsp butter
  
• 4 ounces mushrooms, finely chopped
  
• One 10-ounce package frozen chopped spinach, thawed, squeezed dry
  
• 6 ounces cream cheese, room temperature
  
• 1/2 cup chopped fresh chives or green onion tops
  
• 6 chicken breast halves
  
• 6 Tbsp Dijon mustard
  






Instructions



1. Preheat oven to 450° F.
   
   
2. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
   
   
3. Run fingers under skin of each chicken breast to loosen, creating pocket. Spread one-sixth of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.
   
   Serves 6