Spinach and Blue Cheese
Stuffed Chicken Breasts

Yield: 4 servings (serving size = 1 chicken breast and 3 T. sauce)
Source: Cooking Light Annual Recipes 1998


1 tsp. vegetable oil, divided
1 1/4 c. finely chopped onion, divided
4 garlic cloves, minced
1/2 c. frozen, chopped spinach, thawed, drained, and squeezed dry
2 T. crumbled blue cheese
1 tsp. Dijon mustard
4 ( 4 oz) skinned, boned chicken breasts halves
1/4 tsp. pepper
1/3 c. dry white wine
1/2 tsp. dried thyme
1 c. low salt chicken broth
2 T. Dijon mustard


  1. Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add 1/4 c. onion; sauté 6 min or until tender. Add garlic, and sauté 1 minute. Add spinach, and sauté 3 minutes.
  2. Combine spinach mixture, cheese and 1 tsp. mustard in a small bowl. Stir well, set aside.
  3. Wipe skillet dry with a paper towel.
  4. Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 2 T. spinach mixture into each pocket. Sprinkle chicken with pepper.
  5. Heat 1/2 tsp. oil in a skillet over medium high heat. Add chicken and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm.
  6. Add 1 c. chopped onion to skillet, and sauté 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half. Add broth and 2 T. mustard; cook 4 minutes or until slightly thick, stirring occasionally.
  7. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.


Healthy Units: 4 per serving
Calories=199; Fat=4.7g; Protein=29.2g; Carb=8.6g; Fiber=1.9g; Chol=68mg; Iron=1.9mg; Sodium=427mg; Calcium=87mg

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