| Cuisine: French | Type: Main Course | Serves: 4 |
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Source:
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South Beat Diet Cookbook (orange cover) |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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1 package (12 ounces) Stouffer's frozen spinach soufflé, not thawed 4 boneless chicken breasts, pounded to 1/4" thickness 2 T extra virgin olive oil 2 cloves garlic, sliced 1 cup chicken broth 2 T lemon juice 1 tsp. Dijon mustard Salt Ground black pepper 1 T chopped parsley for garnish Slices of lemon, garnish Sprig parsley, garnish |
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Instructions:
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Preheat the oven to 350F. Using a serrated knife, cut the spinach soufflé crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of soufflé. Fold half of the chicken over the filling and fasten the edges with wooden picks. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. 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 30 minutes, or until a thermometer inserted in the thickest portion registers 170F and the juices run clear. 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 about 1/2. To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter and spoon the sauce over the chicken. Garnish with chopped parsley, lemon and parsley sprig if desired. |
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Related recipes:
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None |
2009-08-18