Best Spinach Souffle Chicken Recipes

SPINACH SOUFFLE CHICKEN DISH

Spinach Souffle Chicken Dish image

Make and share this Spinach Souffle Chicken Dish recipe from Food.com.

Provided by SuzieQue

Categories < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (12 ounce) packages stouffers spinach souffle, defrosted
6 boneless chicken breast halves
2 tablespoons olive oil
2 cups white rice, cooked
1 cup milk
1 cup shredded swiss cheese, divided
1/4 cup onion, chopped
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 cup course fresh breadcrumb
2 tablespoons butter, melted

Steps:

Saute chicken breasts in oil until golden brown. It will finish cooking in the oven.
Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture.
Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil.
Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes.

Nutrition Facts : Calories 859.3, Fat 38.5, SaturatedFat 16.5, Cholesterol 248.6, Sodium 1148.9, Carbohydrate 73.6, Fiber 3.5, Sugar 3.8, Protein 51.1

SPINACH SOUFFLE CHICKEN

SPINACH SOUFFLE CHICKEN image

Yield 4

Number Of Ingredients 6

Ingredients

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'.