Having a dinner party? Cooking a romantic dinner? Try this easy and healthy “Soufflé” Stuffed Chicken from The South Beach Diet Cookbook, page 226. The name alone is sure to impress any dinner guest!
Do NOT be intimidated! This recipe has a lot of steps, but they are very easy to follow. Trust me, I made this in my little apartment and it was a breeze.
- 1 package (12 oz) Stouffer’s frozen spinach soufflé (NOT THAWED)
- 4 boneless, skinless chicken breasts, pounded to 1/4″ thickness
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Ground black pepper
- Preheat oven to 350.
- Using serrated knife, cut the spinach soufflé crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of soufflé. Fold half of the chicken over the filing and fasten the ages with wooden picks.
- Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
- Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers 170 degrees and the juices run clear.
- While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to a large skillet. Heat to boiling. Reduce the heat to low, over, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
- To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with chopped parsley, lemon, and a parsley sprig if you desire.
This recipe serves 4.