1 tablespoon butter
4 ounces mushrooms, finely chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
6 ounces cream cheese, room temperature
1/2 cup chopped fresh chives or green onion tops
6 chicken breast halves
6 tablespoons Dijon mustard
Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes.
Serve immediately.
Makes 6 Servings
Notes: I used boneless chicken breast and rolled the stuffing into it. A butcher will give you boneless skinned chicken breasts if you call ahead or use bone in chicken breasts. The bone keeps the juice in and the skin will crisp up with the Dijon.
Bon Appétit
June 1993
