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Category: Chicken
Prep Time: Cook Time: Total Time:
◾1tsp olive oilor vegetable oil
◾1 1/4cups finely chopped oniondivided
◾4 garlic clovesminced
◾1 1/2cups fresh baby spinach
◾2Tbs crumbled blue cheese
◾1tsp Dijon mustard
◾4 boneless skinless chicken breasts
◾ Salt and pepperto taste
◾1/3cup dry white wine
◾1/2tsp dried thyme or 1 tsp fresh
◾1cup chicken broth
◾2Tbs Dijon mustard
◾1/4cup sour cream
Instructions
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add 1/4 Cup of the onion, and cook until soft.
3. Add the garlic, and cook 1 minute.
4. Add spinach, and cook 3 minutes (until wilted).
5. Combine spinach mixture, cheese and mustard in a small bowl.
6. Wipe pan out with a paper towel. Cut a pocket in each chicken breast half and stuff spinach mixture into each.
7. Season chicken with salt and pepper.
8. Heat the other 1/2 teaspoon oil in skillet over medium-high heat.
9. Add chicken; cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
10. Add remaining 1 cup of diced onion to pan, and cook for about 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half.
11. Add broth and 2 tablespoons mustard; cook 4 minutes or until thickened, add sour cream, stirring occasionally.
12. Return the chicken to skillet, cover and simmer 2 minutes or until thoroughly heated.
13. Serve sauce over the chicken.
Recipe Source: Kylee Cooks
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Spinach & Blue Cheese Stuffed Chicken
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Category: Chicken
Prep Time: Cook Time: Total Time:
◾1tsp olive oilor vegetable oil
◾1 1/4cups finely chopped oniondivided
◾4 garlic clovesminced
◾1 1/2cups fresh baby spinach
◾2Tbs crumbled blue cheese
◾1tsp Dijon mustard
◾4 boneless skinless chicken breasts
◾ Salt and pepperto taste
◾1/3cup dry white wine
◾1/2tsp dried thyme or 1 tsp fresh
◾1cup chicken broth
◾2Tbs Dijon mustard
◾1/4cup sour cream
Instructions
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
2. Add 1/4 Cup of the onion, and cook until soft.
3. Add the garlic, and cook 1 minute.
4. Add spinach, and cook 3 minutes (until wilted).
5. Combine spinach mixture, cheese and mustard in a small bowl.
6. Wipe pan out with a paper towel. Cut a pocket in each chicken breast half and stuff spinach mixture into each.
7. Season chicken with salt and pepper.
8. Heat the other 1/2 teaspoon oil in skillet over medium-high heat.
9. Add chicken; cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
10. Add remaining 1 cup of diced onion to pan, and cook for about 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half.
11. Add broth and 2 tablespoons mustard; cook 4 minutes or until thickened, add sour cream, stirring occasionally.
12. Return the chicken to skillet, cover and simmer 2 minutes or until thoroughly heated.
13. Serve sauce over the chicken.
Recipe Source: Kylee Cooks
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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