Souffle Stuffed chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 461.8
- Total Fat: 18.1 g
- Cholesterol: 220.0 mg
- Sodium: 870.7 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.0 g
- Protein: 62.0 g
View full nutritional breakdown of Souffle Stuffed chicken calories by ingredient
Introduction
This is a really tasty dish, and a great way to get some spinach in your diet..especially if your not a big fan of it. This is a really tasty dish, and a great way to get some spinach in your diet..especially if your not a big fan of it.Number of Servings: 4
Ingredients
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1 package Stouffers Spinach souffle, frozen and cut into 4 long slices.
4 boneless, skinless chicken breast, pounded to about 1/4 thickness.
2 tbsp. extra virgin olive oil
2 clove of garlic, sliced
1 cup chicken broth(low sodium)
2 tbsp. lemon juice
1 tsp. dijon mustard
1 tbsp. dried parsely
Salt and pepper to taste
Directions
Preheat oven to 350 degrees
-Using a sharp knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each chicken breast with one of the pieces of souffle. Fold half of chicken over the filling and fasten edges with wooden toothpicks.
-Heat oil in a large skillet over medium heat. Add the garlic and cook for 3 minutes, or until golden. Discard garlic. Add the chicken breasts to the skillet and cook for about 7 minutes each side or until well browned on both sides.
-Remove chicken breasts to an baking dish. Bake in oven for 30 minutess or until juices run clear.
-While chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until reduced to about 1/2.
-To serve, remove toothpicks, and arrange chicken on a platter. Spoon sauce over chicken and garnish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user KYLEELIETZKE.
-Using a sharp knife, cut the frozen spinach souffle crosswise into 4 equal pieces. Top half of each chicken breast with one of the pieces of souffle. Fold half of chicken over the filling and fasten edges with wooden toothpicks.
-Heat oil in a large skillet over medium heat. Add the garlic and cook for 3 minutes, or until golden. Discard garlic. Add the chicken breasts to the skillet and cook for about 7 minutes each side or until well browned on both sides.
-Remove chicken breasts to an baking dish. Bake in oven for 30 minutess or until juices run clear.
-While chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until reduced to about 1/2.
-To serve, remove toothpicks, and arrange chicken on a platter. Spoon sauce over chicken and garnish with parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user KYLEELIETZKE.
Member Ratings For This Recipe
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