Spinach Artichoke Stuffed Chicken

Recipe inspired by:
South Beach Living Cookbook
Souffle Stuffed Chicken

Ingredients:
1 package TGI Friday's Frozen Spinach Artichoke Dip, not thawed
4 boneless, skinless chicken breasts, pounded to ¼-inch thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground black pepper
1 tablespoon chopped parsley, for garnish
Slices of lemon, for garnish

Preparation:

Preheat the oven to 350 degrees.

Cut spinach artichoke dip crosswise into 4 equal pieces. Top half of each whole chicken breast with one of the pieces of frozen dip. Fold the other half of the chicken breast over the filling and fasten the edges with wooden toothpicks.

Step 3: Place garlic and oil in a large skillet and heat over medium-high heat until garlic is golden (being careful to not burn it). Discard the garlic. Add the chicken breasts to the skillet and cook until browned on both sides.

Remove chicken breasts to an oven-safe dish. Bake in the oven for approximately 30 minutes, or until a thermometer inserted into the thickest portion registers 170 degrees and the juices run clear.

While the chicken is baking, add the broth, lemon juice, mustard, salt and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced in half.

To serve, remove and discard wooden toothpicks. Arrange chicken on warm serving platter and spoon the sauce over the chicken. Garnish with the chopped parsley and lemon slices.

Notes & Tips:

The original recipe called for Stouffers Frozen Spinach Souffle, but since our local grocery store doesn't have that (at least I couldn't find it), I changed it to the spinach artichoke dip. I was pleasantly surprised that it only had 35 calories in 2tbls. YAY, because it is yummy. I served this with wild rice. I have to admit...this chicken is pretty addictive, I've already had seconds.

Rating:
A

Nutrition Facts:
Cal: 308 Fat: 15g Pro: 32 Carb: 9