Name: Spinach-Stuffed Chicken Breasts
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

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

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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