Souffle Stuffed Chicken

Recipe by WendyMaq
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
  • Top half of each whole breast with one of the pieces of souffle.
  • Fold half of the chicken over the filling and fasten edges with wooden picks.
  • Heat the oil in large skillet over medium heat.
  • Add garlic and cook for 3 minutes or until golden.
  • Add chicken breasts and cook for 7 minutes per side or until well browned.
  • Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
  • While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
  • Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
  • To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.
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