Spinach Stuffed Chicken

Ingredients:

1 pkg frozen spinach OR Stouffer's frozen spinach souffle (not thawed)
4 boneless/skinless chicken breasts
2 TBL extra virgin olive oil
2 cloves of garlic, sliced
1 cup chicken broth (low sodium)
2 TBL lemon juice
1 tsp dijon mustard
salt
ground black pepper
1 TBL chopped parsley (for garnish)

Directions:

1.  Preheat oven to 350 F

2.  Using a serrated knife, cut the spinach crosswise into 4 equal pieces.  Top half of each chicken breast with one of the pieces of spinach.  Fold half of the chicken over the filling and fasten the edges with toothpicks.

3.  Heat the oilve oil in a large skillet over medium-high heat.  Add the garlic and cook for 3 minutes until golden.

4.  Add the chicken breast to the skillet and cook approximately 7 minutes on each side or until well-browned on both sides.

5.  Remove the chicken and place in an oven proof dish.  Bake in the oven for about 30 minutes, or until a thermometer registers at 170 F at the thickest point and juice runs clear.

6.  While the chicken is backing, add the broth, lemon juice, mustard, salt and pepper to the large skillet.  Heat to boiling.  Reduce heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.

7.  To serve, remove the toothpicks and spoon the sauce over the chicken.  Garnish with the chopped parsley.

ENJOY!! :)   This is so simple to make, but will hands down impress your guests...plus it is REALLY YUMMY!!!