Souffle Stuffed Chicken Recipe

Name: Souffle Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness; 1 (12 ounce) package stouffer's frozen spinach souffle, not thawed; 2 tablespoons extra virgin olive oil; 2 garlic cloves, sliced; 1 cup chicken broth; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; salt and pepper; chopped fresh parsley (to garnish); lemon slice (to garnish)

Servings: persons

4 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 (12 ounce) package stouffer's frozen spinach souffle, not thawed
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
salt and pepper
chopped fresh parsley (to garnish)
lemon slice (to garnish)

1
Preheat oven to 350 degrees F.
2
Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
3
Top half of each whole breast with one of the pieces of souffle.
4
Fold half of the chicken over the filling and fasten edges with wooden picks.
5
Heat the oil in large skillet over medium heat.
6
Add garlic and cook for 3 minutes or until golden.
7
Add chicken breasts and cook for 7 minutes per side or until well browned.
8
Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
9
While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
10
Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
11
To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, pounded to 1/4 inch thickness, 1 (12 ounce) package stouffer's frozen spinach souffle, not thawed, 2 tablespoons extra virgin olive oil, 2 garlic cloves, sliced, and more.

Yes, Souffle Stuffed Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Souffle Stuffed Chicken

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