Spinach-and-Blue Cheese-Stuffed Chicken Breasts

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

Ingredients

• 1  teaspoon  vegetable oil, divided
• 1 1/4  cups  finely chopped onion, divided
• 4  garlic cloves, minced
• 1/2  cup  frozen chopped spinach, thawed, drained, and squeezed dry
• 2  tablespoons  crumbled blue cheese
• 1  teaspoon  Dijon mustard
• 4  (4-ounce) skinned, boned chicken breast halves
• 1/4  teaspoon  pepper
• 1/3  cup  dry white wine
• 1/2  teaspoon  dried thyme
• 1  cup  low-salt chicken broth
• 2  tablespoons  Dijon mustard

Preparation

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and sauté 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Nutritional Information

Calories:

199 (21% from fat)

Fat:

4.7g (sat 1.3g,mono 1.4g,poly 1.1g)

Protein:

29.2g

Carbohydrate:

8.6g

Fiber:

1.9g

Cholesterol:

68mg

Iron:

1.9mg

Sodium:

427mg

Calcium:

87mg