Spinach-and-Blue Cheese-Stuffed Chicken Breasts

SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 124

3 Points per serving

1 teaspoon vegetable oil, divided

1-1/4 cups finely chopped onion, divided

4 garlic cloves, minced

1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry

2 tablespoons crumbled blue cheese

1 teaspoon Dijon mustard

4 (4-ounce) skinned, boned chicken breast halves

1/4 teaspoon pepper

1/3 cup dry white wine

1/2 teaspoon dried thyme

1 cup low-salt chicken broth

2 tablespoons Dijon mustard

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.

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.

Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce).

CALORIES 199 (21% from fat); FAT 4.7g (sat 1.3g, mono 1.4g, poly 1.1g); PROTEIN 29.2g; CARB 8.6g; FIBER 1.9g; CHOL 68mg; IRON 1.9mg; SODIUM 427mg; CALC 87mg