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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 (12 oz) pkg frozen spinach souffle, not thawed
2 tbsp extra virgin olive oil
2 garlic cloves, sliced
1 cup chicken broth
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper
Chopped fresh parsley and lemon slice (to garnish)
Preheat oven to 350. Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten edges with wooden picks.
Heat the oil in large skillet over medium heat. Add garlic and cook for 3 minutes or until golden. Add chicken breasts and cook for 7 minutes per side or until well browned. Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.
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SOUFFLE STUFFED CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 (12 oz) pkg frozen spinach souffle, not thawed
2 tbsp extra virgin olive oil
2 garlic cloves, sliced
1 cup chicken broth
2 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper
Chopped fresh parsley and lemon slice (to garnish)
Preheat oven to 350. Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten edges with wooden picks.
Heat the oil in large skillet over medium heat. Add garlic and cook for 3 minutes or until golden. Add chicken breasts and cook for 7 minutes per side or until well browned. Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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