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1
If necessary, trim the fat off of each breast.
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2
Carefully slice a pocket into each breast by slicing on the diagonal through the breast, almost halving it but leaving the top, bottom and edge intact (I have a photo in the related blog post link).
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3
Set aside.
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4
Squeeze the spinach dryI mean really squeeze it in small handfuls.
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5
I only use 3/4 of the spinach for the full measure of cream cheese myself, but if you are a spinach lover, knock yourself out and use the whole thing.
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6
I need to disguise it.
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7
Combine the spinach, cream cheese, scallions, salt and pepper and mix together well.
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8
Use your hands if you have to.
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9
Put a 1/2 teaspoon of oil on your rimmed baking sheet and rub it around using a paper towel or your fingers to very lightly coat the sheet.
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10
Stuff each breast with a good amount of the mixture.
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11
Pack it in, press it down and move on to the next one.
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12
Spread the mustard onto the top of each breast and you are good to go.
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13
Bake at 350 degrees for 25-35 minutes depending on the thickness of your chicken breasts.
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14
If you are making this ahead, I recommend adding the mustard just before baking.
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15
And if any of you are thinking, Colleens crazy for not adding mushrooms, knock yourself out.
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16
However, I am not sure what the liquid in the shrooms would do to the composition, if anything.
