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Spinach and Blue Cheese Stuffed Chicken Breasts
Author/Submitted by:
Servings: 4
Categories:
Cheese
/
Chicken
/
Haven't Tried
/
Low-Carb
/
Main Dish
Ingredients: 1
teaspoon
vegetable oil,
divided
1 1/4
cups
onion,
chopped, divided
4
garlic cloves,
minced
1/2
cup
frozen chopped spinach,
thawed, drained, squeezed dry
2
Tablespoons
crumbled blue cheese 1
teaspoon
Dijon mustard 4
chicken breasts, no skin, no bone, R-T-C 1/4
teaspoon
pepper 1/3
cup
dry white wine 1/2
teaspoon
dried thyme 1
cup
chicken broth 2
Tablespoons
Dijon mustard
Directions:
1.
Heat 1/2 teaspoon oil in a large non-stick skillet over medium heat. Add 1/4 cup onion; saute 6 minutes or until tender. Add garlic;
saute 1 minute. Add spinach and saute 3 minutes.
2.
Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel. Cut 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 a skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, keep warm.
3.
Add 1 cup onion to pan, and saute 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.
4.
Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.
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