Back to Stuffed Chicken Breast with Honey Mustard Sauce

Print Options


Card Sizes

Stuffed Chicken Breast with Honey Mustard Sauce Recipe

Stuffed Chicken Breast with Honey Mustard Sauce Recipe

Sandy Friede NEWBURYPORT, MASSACHUSETTS Here’s a savory entree that’s easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don’t have time to cook.
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:6 servings


  • 1/4 cup chopped onion
  • 4-1/2 teaspoons plus 1/4 cup butter, divided
  • 1 garlic clove, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 6 ounces cream cheese, cubed
  • 1/4 cup seasoned bread crumbs
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup honey
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon lemon juice


  • 1. In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs.
  • 2. Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks.
  • 3. Place seam side down in a greased 11-in. x 7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken.
  • 4. Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks. Yield: 6 servings.

Nutritional Facts

1 stuffed chicken breast half equals 455 calories, 25 g fat (14 g saturated fat), 153 mg cholesterol, 664 mg sodium, 20 g carbohydrate, 2 g fiber, 39 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.