Ingredients:
- 4 boneless chicken breasts
- 2 tbsp 1/2 fat olive oil mayonnaise
- 2 tbsp Dijon mustard (watch the sodium)
- 3/4 package mushrooms
- 2 cloves garlic, minced
- A little oil to sauté the mushrooms
- Several handfuls of spinach (large veins removed if not using baby spinach)
Directions:
- DICE mushrooms into small pieces.
- SAUTÉ garlic and mushrooms in a little oil until soft and all the moisture has evaporated. When nearly done, add spinach to wilt.
- MIX together mayonnaise and mustard. Remove about 2 tsp of the mixture and set aside.
- ADD the mushroom/garlic/spinach mix into the remaining mayo/mustard mix and combine well.
- SLICE the chicken breasts horizontally in half ALMOST all the way through. Fill each one with the mushroom/mayo/mustard mixture. CLOSE each chicken breast and fold it together.
- RUB the remaining mayo/mustard that was set aside on top of the chicken breasts.
- BAKE at 350 for 35-40 mins
Credit: Leanne Brannigan