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Friday, March 25, 2011

Spinach Souffle Stuffed Chicken

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We had this for dinner last night with some rice pilaf. It's from the South Beach Diet Cookbook. I loved it & will definitely make it again. It brought me back to my childhood because my mom used to make spinach souffle all the time and I loved it...


1 package (12 ounces) Stouffer's frozen spinach souffle, not thawed


4 boneless, skinless chicken breasts, pounded to 1/4" thickness


2 tablespoons extra virgin olive oil


2 cloves garlic, minced


1 cup chicken broth


2 tablespoons lemon juice


1 teaspoon Dijon mustard


Salt & Ground black pepper


Preheat the oven to 350 degrees. Using a serrated knife, cut the 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 the edges with wooden picks.Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides. Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes.While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.


To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken.


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