Souffle Stuffed Chicken

So far, I have been VERY impressed by the recipes I’ve tried from the South Beach Diet book. This recipe was so easy, and so good that I might serve it at my next dinner party. The lemon dijon sauce is optional — I think this would be great with or without.
Souffle Stuffed Chicken
Serves 4
Recipe by Just the Tip / Inspired by south beach diet cookbook

Here’s what I used:

  • 4 6-oz chicken breasts, pounded to 1/2 -inch thickness
  • 1 12-oz package Stouffer’s frozen spinach souffle, not thawed
  • olive oil
  • salt & pepper
  • 1 cup low-sodium chicken broth
  • 2 tsp dijon mustard
  • juice from 1 lemon
  • 1 tbsp fresh parsley, minced

Here’s what I did:

  1. Preheat the oven to 350.
  2. Cut the frozen souffle in quarters and place 1 quarter on the end of each piece of chicken.
  3. Fold the chicken over the souffle and secure with toothpicks.
  4. Heat 2 tbsp of olive oil in a large cast iron pan over medium high heat. When good and hot (this takes a several minutes with cast iron), add the chicken. Brown really well on both sides, about 5-6 minutes total. When sufficiently browned, put the pan in the oven for 20-25 minutes until cooked through. The spinach will be a little oozy, but that’s ok.
  5. When cooked through, transfer the chicken from the pan to a waiting plate and cover loosely with foil.
  6. Heat the pan over medium heat (careful, that handle is h-o-t), and stir in the chicken broth and mustard. Let reduce for a few minutes until it is saucy. Turn off the heat, add the parsley and lemon juice and serve the sauce over the chicken.

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