Souffle Stuffed Chicken

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
• 1 (12 ounce) package stouffer's frozen spinach souffle, not thawed
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, sliced
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dijon mustard
• salt and pepper
• chopped fresh parsley (to garnish)
• lemon slice (to garnish)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
• 3 top half of each whole breast with one of the pieces of souffle.
• 4 fold half of the chicken over the filling and fasten edges with wooden picks.
• 5 heat the oil in large skillet over medium heat.
• 6 add garlic and cook for 3 minutes or until golden.
• 7 add chicken breasts and cook for 7 minutes per side or until well browned.
• 8 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.
• 9 while the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
• 10 heat to boiling then reduce to low. cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
• 11 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.