Best Souffle Stuffed Chicken Recipes

SOUFFLE STUFFED CHICKEN

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.

SOUFFLE STUFFED CHICKEN

Steps:

• Preheat oven to 350º F. Using a serrated knife, cut the 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 the edges with wooden picks. Place the garlic and oil in the pan. Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well browned on both sides. Remove the chicken breasts to an oven-proof dish. Bake in the oven for 25 minutes, or until the thickest portion registers 165ºF and juices run clear. While chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes or until sauce is reduced to about 1/2. To serve, remove and discard the wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with parsley and lemon.