Serves: 6
Total Calories: 224
Preheat oven to 450°. Melt butter in heavy skillet over medium heat. Add mushrooms and sauté until tender (5 minutes). Cool slightly. Blend spinach, cream cheese, and olives in medium bowl. Mix in mushrooms and season to taste with salt and pepper. Run finger under skin of each chicken breast, creating a pocket. Spread 1/6 of cream cheese mixture between chicken and skin of each breast. Arrange on baking sheet. Spread one tablespoon Dijon mustard over each. Bake until golden brown and cooked through (20 minutes).
This Spinach Stuffed Chicken Breasts recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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