Spinach-Stuffed Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
4 ounces mushrooms, finely chopped |
1 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 tablespoons dijon mustard |
Directions:
1. Preheat oven to 450°F. 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.
2. Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 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.
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