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Stuffed Chicken Breast with Honey Mustard Sauce

 Stuffed Chicken Breast with Honey Mustard Sauce
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.
6 ServingsPrep: 30 min. Bake: 40 min.


  • 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


  • 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.
  • 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.

2 of 2

Stuffed Chicken Breast with Honey Mustard Sauce (continued)

Directions (continued)

  • 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.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.