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This is a nice
chicken to serve to guests- so easy, and pretty on the
plate too...
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1
Tbs |
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butter |
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4
oz |
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mushrooms, finely chopped |
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10
oz |
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package frozen, chopped spinach, thawed
and squeezed dry |
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6
oz |
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reduced-fat cream cheese |
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1/3
cup |
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chopped fresh chives |
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6
large |
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chicken breast halves (boneless) |
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6
Tbs |
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dijon mustard |
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1 |
Preheat oven
to 450 degrees. Melt butter in skillet over
medium heat. Add chopped mushrooms and sauté
until tender (about 3 minutes). Set aside. |
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2 |
Mix spinach,
cream cheese and chives in bowl. Add mushrooms
and season with salt and pepper. |
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3 |
Use knife to
slice a pouch in each chicken breast. Divide
spinach mixture between the six breasts,
spooning into pouch and then folding the chicken
down to cover the spinach. |
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4 |
Place
chicken breasts on cookie sheet. Spread a dollop
of dijon mustard on top of each breast. |
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5 |
Bake chicken
for about 20 minutes, or until golden brown. |
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Servings: 6 |
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