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Spinach-and-Blue Cheese-Stuffed Chicken Breasts by Eliz Allen serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Weight Watchers points 6
serving size: 1 chicken breast half and 3 tablespoons sauce

Ingredients:

1 tsp

vegetable oil

1 1/4 cup

onion chopped

4 clove

garlic

1/2 cup

spinach, chopped

2 tbsp

blue cheese, crumbled

1 tsp

Dijon mustard

1/4 tsp

pepper

1/3 cup

white wine

1/2 tsp

thyme, dried

1 cup

chicken broth

2 tbsp

Dijon mustard

Directions:

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; saute 6 minutes or until tender. Add garlic, and saute 1 minute. Add spinach, and saute 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper. I would freeze after this step.
To prepare: continue with step 3 after thawing.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and saute 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 tablespoons mustard; cook 4 minutes or until slightly thick, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Categories:

Eggs & Cheeses
Low Calorie
Low Fat
Main Dishes
Poultry