SPINACH SOUFFLE CHICKEN

SPINACH SOUFFLE CHICKEN image

Yield 4

Number Of Ingredients 6

1 package Stouffer's frozen spinach souffle, not thawed
4 boneless, skinless checken breasts pounded thin
2 Tbsp. olive oil
2 cups chicken broth
4 tablespoons lemon juice
1 Tbsp Dijon mustard

Steps:

Preheat oven to 350. Using a very sharp serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each breast with one of the souffle pieces. Roll chicken around filling and fasten with wooden toothpicks (sturdy ones). Heat oil in skillet and brown chicken until well browned on all sides. Remove chicken and place in 9x9 oven proof dish and bake in oven for 30 to 40 minutes. While chicken is baking, add broth, lemon juice and mustard to the skillet and bring to a simmer, scraping up the crispy bits from browning the chicken. Simmer for about 15-20 minutes until sauce is reduced. To serve, remove toothpicks and serve chicken with sauce over top. *I blend sauce ingredients before adding to pan to make sure the mustard is well combined with both and juice--not 'clumpy'.