| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | June 1993 | 1 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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