Chicken Stuffed with Cream Cheese, Spinach and Scallions

If necessary, trim the fat off of each breast. Carefully slice a “pocket” into each breast by slicing on the diagonal through the breast, almost halving it but leaving the top, bottom and edge intact (I have a photo in the related blog post link). Set aside.

Squeeze the spinach dry—I mean really squeeze it in small handfuls. I only use ¾ of the spinach for the full measure of cream cheese myself, but if you are a spinach lover, knock yourself out and use the whole thing. I need to “disguise it.”

Combine the spinach, cream cheese, scallions, salt and pepper and mix together well. Use your hands if you have to.

Put a ½ teaspoon of oil on your rimmed baking sheet and rub it around using a paper towel or your fingers to very lightly coat the sheet.

Stuff each breast with a good amount of the mixture. Pack it in, press it down and move on to the next one. Spread the mustard onto the top of each breast and you are good to go. Bake at 350 degrees for 25-35 minutes depending on the thickness of your chicken breasts.

If you are making this ahead, I recommend adding the mustard just before baking.

And if any of you are thinking, “Colleen’s crazy for not adding mushrooms,” knock yourself out. However, I am not sure what the liquid in the ‘shrooms would do to the composition, if anything.