Stuffed chicken breasts

Everyone stuffs chick with…stuffing, right? Boring! I found this recipe years ago, I think it was on Emeril’s TV show, but I really don’t remember, so I can’t credit the original recipe.

All I CAN tell you is my family loves it.

Boneless skin on chicken breasts

8 oz cream cheese

1 pgkg frozen chopped spinach. Thawed and drained.

1/4 cup scallions

1/4 cup mushrooms

Dijon mustard

Parmesan cheese

In a food processor pulse scallions and mushrooms, add cream cheese and blend. Squeeze all extra moisture out of spinach and add to cream cheese mixture. Stuff cream cheese mixture under skin of chicken breasts. Coat skin of chicken with Dijon mustard and sprinkle with Parmesan cheese. Place in greased glass baking dish and bake at 350 degrees for 30-40 minutes or until internal temp of 165.

If you can’t find boneless skin on chicken breasts you can pound out the skinless chicken breasts, fill them and roll them up. It works just as well, but I love the crispy skin. ❤

 

 

 

 

 

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