A dear friend of mine shared this recipe with me several years ago. After having this recipe for a long time I finally got around to making it myself. I love meals that are easy to make and good enough to serve company. This Spinach Stuffed Chicken is one of those meals. I’ve shared other stuffed chicken recipes such as Chicken Stuffed with Goat Cheese and Chicken Stuffed with Fresh Basil. Double the recipe and you can then freeze individual size portions for days when you are too busy to figure out what’s for dinner! This recipe serves 6 people.
Spinach Stuffed Chicken
¼ cup chopped onion
4-½ tsp. PLUS ¼ cup butter (divided)
1 garlic clove, minced
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
6 oz. Cream cheese, cubed
¼ cup seasoned breadcrumbs
6 boneless skinless chicken breast halves (6 oz. each)
½ tsp. Salt
½ tsp. Pepper
¼ cup honey
2 Tbsp. Dijon mustard
1 Tbsp. lemon juice
In a large skillet, sauté the onion in 4 ½ tsp. of butter until tender. Add the garlic and sauté for about a minute longer. Add the spinach and cream cheese; cook and stir over low heat until the mixture is blended. Remove from the heat and stir in the breadcrumbs.
Flatten each chicken breast to ¼ inch thickness’ sprinkle both sides with salt and pepper. Place about ¼ cup of the spinach mixture down the center of each chicken breast. Fold the chicken over the filling and secure with toothpicks.
Place seam side down on a greased 11×7 inch baking dish. Melt the remaining butter; stir in the honey and lemon juice. Pour the mixture over the chicken.
Bake, uncovered, at 350 degrees for 40-50 minutes, or until the chicken is done. Baste every 15 minutes with the pan juices. Discard the toothpicks and serve.