A delightful chicken dish stuffed with a creamy spinach filling and topped with a tangy lemon mustard sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the correct temperature for baking.
Cut the frozen spinach souffle into four equal portions.
Use a sharp knife to make clean cuts through the frozen souffle.
Place a portion of the spinach souffle on one half of each chicken breast.
Ensure the souffle is centered for even stuffing.
Fold the chicken breast over the filling and secure the edges with toothpicks.
Use enough toothpicks to prevent the filling from leaking out.
Heat olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the chicken to prevent sticking.
Add minced garlic to the skillet and sauté until golden, about 2 minutes.
Stir constantly to avoid burning the garlic.
Place the stuffed chicken breasts in the skillet and cook until browned on both sides, about 7 minutes per side.
Flip the chicken gently to keep the stuffing intact.
Transfer the chicken to a baking dish and bake in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer for accurate cooking.
In the same skillet, combine chicken broth, lemon juice, and Dijon mustard. Bring to a boil, then reduce heat and simmer until the sauce reduces by half, about 20 minutes.
Stir occasionally to prevent the sauce from sticking to the skillet.
Remove the toothpicks from the chicken, arrange on a serving platter, and spoon the sauce over the top. Garnish with fresh parsley and lemon slices.
Serve immediately for the best flavor and presentation.
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