Souffle Stuffed Chicken
This is my all time favorite recipe from the book. I can't believe it hasn't been posted here yet. This is yummy!!!
-1 package Stouffers frozen spinach souffle
-4 boneless, skinless, chicken breasts, pounded to 1/4 in thickness
-2 T olive oil
-2 cloves garlic
-1 C chicken broth
-2 T lemon juice
-1 Tsp dijon mustard
-salt and pepper
-1 T chopped fresh parsely
With a serrated knife, cut frozen spinach souffle into 4 sections. Top each flattened chicken breast with one section. Fold sides over to wrap chicken around and secure with toothpicks. Reserve skillet with juices in it.
In a heated skillet with the oil, add garlic, brown top and bottom of chicken breasts for @ 3 min or until just golden. Transfer to a baking dish and bake at 350 for @ 30 min.
While chicken is baking add broth, lemon juice, mustard, salt and pepper to the skillet that the chicken was browned in. Heat to boiling, lower heat and let it reduce for about 20 min, or until sauce is reduced by about 1/2.
When chicken is done, remove toothpicks, pour sauce over chicken then sprinkle chopped parsely. Enjoy!!
(Don't expect this to look like the nice flat chicken breast that's in the picture. Mine always looks like a rectangular chicken "brick" but it tastes so good. Also, before I place the souffle on the chicken breast, I sprinkle garlic powder or smear crushed garlic lightly over the inside of the breast.)
Nutrition info: Cal: 308 Fat: 15g Pro: 32 Carb: 9
Last edited by pearshape; 09-02-2005 at 07:17 AM.
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