Ingredients
- 1/2 cup(s) (1 1/2 ounces) Gruyère cheese, shredded
- 1 tablespoon(s) light mayonnaise
- 1 clove(s) (small) garlic, crushed with press
- 2 teaspoon(s) Dijon mustard
- 8 (about 3 ounces each) thin-sliced chicken cutlets
- 1 box(es) (9- to 10-ounce) frozen spinach, thawed and squeezed dry
- 1 tablespoon(s) olive oil
- 3/4 cup(s) lower-sodium chicken broth
- 1 tablespoon(s) fresh lemon juice
- 1/2 teaspoon(s) freshly grated lemon peel
Directions
- In small bowl, combine Gruyère, mayonnaise, garlic, 1 teaspoon mustard, and 1/4 teaspoon pepper.
- On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4 inch from edges. Place 2 teaspoons cheese mixture on spinach at one short end, in a strip, 1 inch from edges. Roll up, starting at end with cheese. Secure with toothpicks to enclose filling.
- Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8 minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once. Transfer to plate and cover with foil.
- Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 1 teaspoon mustard, and 1/4 teaspoon salt. Cook 4 minutes or until sauce thickens slightly. Stir in lemon peel.
- Remove toothpicks from chicken and slice. Serve with sauce and roasted potatoes.
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