SOUFFLE STUFFED CHICKEN
Make and share this Souffle Stuffed Chicken recipe from Food.com.
Provided by WendyMaq
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 349.5, Fat 19.6, SaturatedFat 6.6, Cholesterol 168.8, Sodium 763.4, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 35.4
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