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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.
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    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 each: 455 calories, 25g fat (14g saturated fat), 153mg cholesterol, 664mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 39g protein.

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