Title: Spinach-Stuffed Chicken Breasts
Categories: June 1993
Yield: 1 servings

1 tb Butter
4 oz Mushrooms; finely chopped
1 pk Frozen chopped spinach;
-thawed, squeezed
; dry (10-ounce)
6 oz Cream cheese; room
-temperature
1/2 c Chopped fresh chives or
-green onion tops
6 Chicken breast halves
6 tb 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

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