Stuffed Chicken Breast with Honey Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Sandy Friede NEWBURYPORT, MASSACHUSETTS Hereâs a savory entree thatâs easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and donât have time to cook. Ingredients:
1/4 cup chopped onion |
4-1/2 teaspoons plus 1/4 cup butter, divided |
1 garlic clove, minced |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
6 ounces cream cheese, cubed |
1/4 cup seasoned bread crumbs |
6 boneless skinless chicken breast halves (6 ounces each) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup honey |
2 tablespoons stone-ground mustard |
1 tablespoon lemon juice |
Directions:
1. In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs.
2. Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks.
3. Place seam side down in a greased 11-in. x 7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken.
4. Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks. Yield: 6 servings.
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