Recipe - Spinach-Stuffed Chicken Breasts

1 tablespoon Butter
4 ounce Mushrooms; finely chopped
1 pack Frozen chopped spinach;
thawed, squeezed
; dry (10ounce)
6 ounce Cream cheese; room
temperature
One half cup Chopped fresh chives or
green onion tops
6 Chicken breast halves
6 tablespoon Dijon mustard

Preheat oven to 450F. Melt butter in heavy medium skillet over medium heat.
Add mushrooms and saute until tender, about 5 minutes. Cool slightly. Blend
spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season
with salt and pepper.

Run fingers under skin of each chicken breast to loosen, creating pocket.
Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange
chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over
each chicken breast. Bake chicken until golden brown and cooked through,
about 20 minutes. Serve immediately.

Serves 6.

Bon Appetit June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.