Souffle Stuffed Chicken
Chicken breasts stuffed with spinach souffle, browned, and baked are tasty with the reduced chicken broth, lemon juice, and mustard sauce.
- 1 12-oz Pckg Stouffer's Frozen Spinach Souffle
- 4 Boneless Chicken Breasts - Pounded to 1/4" Thickness
- 2 Tbs Olive Oil
- 2 Cloves Garlic - Sliced
- 1 Cup Chicken Broth
- 2 Tbs Lemon Juice
- 1 Tsp Dijon Mustard
- Salt & Pepper
- 1 Tbs Chopped Parsley
Preheat oven to 350 degrees F. Cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with toothpicks. Heat oil over medium high heat. Add the garlic and cook until golden. Remove the garlic from pan. Add chicken to the skillet and cook for 7 minutes on each side, or until well browned on both sides. Remove the chicken and place in an oven-proof dish. Bake in the oven for 30 minutes. While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the skillet. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes or until the sauce is reduced to 1/2. Arrange the chicken on heated plates and spoon the sauce over the chicken. Garnish with chopped parsley.