Spinach & Blue Cheese Stuffed Chicken is a great way to make a weeknight dinner a bit more special. I mean, cheese! wine! spinach! hello! I serve this with some steamed vegetables and garlic mash which is perfect for using up all the sauce.
Chicken can be plain and boring (and repetitive when you use it a lot), so I like to dress it up as much as possible. Spinach & Blue Cheese Stuffed Chicken is my favorite, but I also make this with feta instead of blue cheese, and it’s yummy as well. Really, you could stuff chicken with anything and put a decadent sauce over the top, and I’d be happy!
This is kind of messy, and not all that pretty to serve, but in this case (and in almost ALL cases in my house) taste trumps beauty.
I mean, look at this messy deliciousness!
Like chicken? How about these?
Check out the Chicken archives here
Spinach & Blue Cheese Stuffed Chicken
- 1 tsp olive oil or vegetable oil
- 1 1/4 cups finely chopped onion divided
- 4 garlic cloves minced
- 1 1/2 cups fresh baby spinach
- 2 Tbs crumbled blue cheese
- 1 tsp Dijon mustard
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/3 cup dry white wine
- 1/2 tsp dried thyme or 1 tsp fresh
- 1 cup chicken broth
- 2 Tbs Dijon mustard
- 1/4 cup sour cream
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add 1/4 Cup of the onion, and cook until soft.
- Add the garlic, and cook 1 minute.
- Add spinach, and cook 3 minutes (until wilted).
- Combine spinach mixture, cheese and mustard in a small bowl.
- Wipe pan out with a paper towel. Cut a pocket in each chicken breast half and stuff spinach mixture into each.
- Season chicken with salt and pepper.
- Heat the other 1/2 teaspoon oil in skillet over medium-high heat.
- Add chicken; cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
- Add remaining 1 cup of diced onion to pan, and cook for about 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half.
- Add broth and 2 tablespoons mustard; cook 4 minutes or until thickened, add sour cream, stirring occasionally.
- Return the chicken to skillet, cover and simmer 2 minutes or until thoroughly heated.
- Serve sauce over the chicken.
Source: Cooking Light Magazine circa 1997