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Soufflé Stuffed Chicken Recipe

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This recipe for Soufflé Stuffed Chicken, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Sherlock
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (12 oz.) Stouffer's frozen spinach soufflé
4 boneless chicken breasts pounded to 1/4" thickness
2 tblsp. olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tblsp. lemon juice
1 tsp. Dijon mustard
salt and pepper
1 tblsp. chopped parsley

Directions:
Directions:
Preheat oven to 350. Cut the spinach soufflé crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of soufflé. Fold half of the chicken over the filling and fasten the edges with toothpicks. Heat oil over medium high heat. Add the garlic and cook until golden. Remove garlic from pan. Add chicken to the skillet and cook for 7 minutes on each side, or until well browned on both sides. Remove the chicken and place in an oven-proof dish. Bake in the oven for 30 minutes. While the chicken in baking, add the broth, lemon juice, mustard, salt and pepper to the skillet. Heat to boiling. Reduce heat to low, cover and simmer for 20 minutes or until the sauce is reduced to 1/2. Arrange the chicken on heated plates and spoon the sauce over the chicken. Garnish with chopped parsley

 

 

 

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