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.
Stuffed Chicken Breast with Honey Mustard Sauce
Stuffed Chicken Breast with Honey Mustard Sauce
Prep Time
30 min
Cook Time
40 min
Yield
6 servings
Ingredients
- 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
Directions
- 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.
- Place seam side down in a greased 11x7-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.
Nutrition Facts
1 serving: 455 calories, 25g fat (14g saturated fat), 153mg cholesterol, 664mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 39g protein.
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