"Soufflé" Stuffed Chicken
Nicola
ingredients
- 1 package (12 ounces) Stouffer’s frozen spinach soufflé, not thawed
- 4 boneless, skinless chicken breasts, pounded to 1/4" thickness
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt
- Ground black pepper
- 1 tablespoon chopped parsley, for garnish
- Slices lemon, for garnish
- Sprig parsley, for garnish
directions
- 1
Preheat the oven to 350°.
- 2
Using a serrated knife, cut the spinach soufflé crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces. Fold half of the chicken over the filling and fasten the edges with wooden picks.
- 3
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden, discard. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
- 4
Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer registers 170° and juices run clear.
- 5
While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
- 6
To serve, remove and discard the wooden picks. Arrange chicken on a platter and spoon the sauce over the chicken. Garnish with the parsley and lemon.
Source: South Beach
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