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August 2, 2011
Spinach-Stuffed Chicken
Poultry Classics
Prep time:
19 minutesbaking time:
30 to 45 minutes“Grandma said it’s the honey-lemon baste that makes the chicken so juicy.”
Ingredients
Serves 6
- 2 tablespoons vegetable oil
- 1/4 cup chopped onion
- 1 (10-inch) package frozen chopped spinach, thawed, drained
- 1 (3-ounce) package cream cheese
- 1/4 cup bread crumbs
- 1/2 teaspoon garlic salt
- 6 chicken-breast halves (about 8 ounces each)
- 1/4 cup honey
- 2 teaspoons lemon juice
- 2 teaspoons prepared yellow mustard
- 1 teaspoon butter, melted
Directions
1
Preheat the oven to 350F.
2
Heat vegetable oil in a large skillet over medium-high heat. Sauté onion in hot oil, stirring continually, for 5 minutes. Add the spinach. Sauté mixture, stirring continually, for 2 minutes.
3
Add cream cheese, bread crumbs and garlic salt to spinach mixture. Cook, stirring continually, until cream cheese melts, about 2 minutes.
4
Arrange chicken in a 13x9-inch baking dish. Spoon spinach mixture under the skin of each piece of chicken.
5
Combine honey, lemon juice, mustard and butter in a small bowl and mix well. Brush on top of the chicken. Bake chicken until an instant-read thermometer inserted in meat registers 180F, 30 to 45 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma couldn't find skin-on, bone-in chicken-breast halves, she had another way of making this meal. She pounded boneless, skinless chicken breasts thin and spread the spinach mixture over the meat, then rolled it up and secured each roll with a toothpick.
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