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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 11x7-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 each: 455 calories, 25g fat (14g saturated fat), 153mg cholesterol, 664mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 39g protein.

Reviews for Stuffed Chicken Breast with Honey Mustard Sauce

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vwgirl9 User ID: 6542372 70319
Reviewed Aug. 25, 2012

"I couldn't find my stone ground mustard so used spicy brown mustard"

nbeavers User ID: 4315627 148245
Reviewed Sep. 10, 2011

"I added some fresh grated parmesan and romano to the stuffing. Instead of bread crumbs I added wheat germ since I had no bread crumbs in my pantry. It turned out GREAT and that sauce is pretty tasty too."

sharisa User ID: 3821259 141239
Reviewed Jan. 30, 2011

"Love this recipe and loved the fact that it freezes well. Liked the fact that the sauce for on top was plenty to cover all the chicken breasts."

ace4087 User ID: 5760125 135772
Reviewed Jan. 13, 2011

"This recipe was a hit with the whole family."

LiveTheLifeYouLove User ID: 5221664 110242
Reviewed Sep. 10, 2010

"This was really really easy to make. Didn't have stone-ground mustard, the only thing I had on hand was Dijon mustard which turned out great. Very tasty."

sunflwerchick User ID: 4096152 141076
Reviewed Sep. 28, 2009

"Came out really good! All I had on hand was Dijon Rough Mustard, and it gave the glaze a tangy taste! My 3 kids loved it and ate all the spinach inside. Will make again, Thanks!"

Edda Ehret User ID: 3634638 135770
Reviewed Jun. 4, 2009

"I loved the combination of flavors in the stuffing and the glaze, they complemented each other beautifully."

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