Tuesday, August 7, 2007

August 2007 - Spinach Souffle Stuffed Chicken



















Spinach Soufflé Stuffed Chicken

This recipe comes from the South Beach Diet Cookbook, so it is healthy…but, surprisingly enough, it also tastes fantastic. We have had some problems being able to find the spinach soufflé here in Utah so be sure to stock up on it whenever and wherever you find it. Tami recently found that our local Smith’s grocery store just started to carry it (in the freezer section). I’m usually not a huge fan of cooked spinach but this chicken really is great. Just try it once and I’m sure you’ll be hooked too.


Ingredients:
1 package (12 ounces) Stouffer’s frozen spinach soufflé, not thawed
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground black pepper
1 tablespoon chopped parsley, for garnish
Slices of lemon, for garnish

Step 1: Preheat the oven to 350 degrees.

Step 2: Cut spinach soufflé crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of soufflé. Fold the other half of the chicken breast over the soufflé filling and fasten the edges with wooden toothpicks.

Step 3: Place garlic and oil in a large skillet and heat over medium-high heat until garlic is golden (being careful to not burn it). Discard the garlic. Add the chicken breasts to the skillet and cook until browned on both sides.

Step 4: Remove chicken breasts to an oven-safe dish. Bake in the oven for approximately 30 minutes, or until a thermometer inserted into the thickest portion registers 170 degrees and the juices run clear.

Step 5: While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced in half.

Step 6: To serve, remove and discard wooden toothpicks. Arrange chicken on warm serving platter and spoon the sauce over the chicken. Garnish with the chopped parsley and lemon slices. Serves 4.

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