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Spinach-and-Blue Cheese-Stuffed Chicken Breasts
by Eliz Allen
serves: 4
  Weight Watchers points 6
serving size: 1 chicken breast half and 3 tablespoons sauce
Ingredients:
  1 tsp   vegetable oil
  1 1/4 cup   onion chopped
  4 clove   garlic
  1/2 cup   spinach, chopped
  2 tbsp   blue cheese, crumbled
  1 tsp   Dijon mustard
  1/4 tsp   pepper
  1/3 cup   white wine
  1/2 tsp   thyme, dried
  1 cup   chicken broth
  2 tbsp   Dijon mustard
Directions:
  1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add 1/4 cup onion; saute 6 minutes or until tender. Add garlic, and saute 1 minute. Add spinach, and saute 3 minutes. Combine spinach mixture, cheese and 1 teaspoon mustard in a small bowl. Stir well; set aside. Wipe pan dry with a paper towel.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons spinach mixture into each pocket. Sprinkle chicken with pepper. I would freeze after this step.
To prepare: continue with step 3 after thawing.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; saute 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 1 cup onion to pan, and saute 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 slightly thick, stirring occasionally. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.