Oh look! More chicken! While I know it's the reverse in other countries, chicken breasts are typically an inexpensive protein here in the USA - averaging around $1.99/lb. It's crazy to me that ground beef is around $2.99-$3.99/lb when it's usually a cheaper option at home in New Zealand.
I thought this might explain to my friends and family why chicken is such a popular protein in my house. I'm
Chicken can be plain and boring (and repetitive when you use it a lot), so I like to dress it up as much as possible. Stuffed chicken it a great way to do that, in my opinion. I mean, cheese! wine! spinach! hello!
I serve this with some steamed vegetables and garlic mash which is perfect for using up all the sauce.
I also make this with feta instead of blue cheese, and it's yummy as well.
SPINACH & BLUE CHEESE STUFFED CHICKEN
- 1 tsp olive oil (or vegetable oil)
- 1 1/4 cups finely chopped onion, divided
- 4 garlic cloves, minced
- 1 1/2 cups fresh baby spinach
- 2 Tbs crumbled blue cheese
- 1 tsp Dijon mustard
- 4 boneless skinless chicken breasts
- salt and pepper (to taste)
- 1/3 cup dry white wine
- 1/2 teaspoon dried thyme or 1 tsp fresh
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1/4 cup sour cream
- Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
- Add 1/4 Cup of the onion, and cook until soft.
- Add the garlic, and cook 1 minute.
- Add spinach, and cook 3 minutes (until wilted).
- Combine spinach mixture, cheese and mustard in a small bowl.
- Wipe pan out with a paper towel. Cut a pocket in each chicken breast half and stuff spinach mixture into each.
- Season chicken with salt and pepper.
- Heat the other 1/2 teaspoon oil in skillet over medium-high heat.
- Add chicken; cook 6 minutes on each side or until chicken is done (165 F). Remove chicken, tent with foil to keep warm and set aside while you make the pan sauce.
- Add remaining 1 cup of diced onion to pan, and cook for about 5 minutes. Add wine and thyme; cook 3 minutes or until reduced by half.
- Add broth and 2 tablespoons mustard; cook 4 minutes or until thickened, add sour cream, stirring occasionally.
- Return the chicken to skillet, cover and simmer 2 minutes or until thoroughly heated.
- Serve sauce over the chicken.
Source: Cooking Light Magazine circa 1997