| 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
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