Ingredients
1/4 cup chopped onion4-1/2 teaspoons plus 1/4 cup butter, divided1 garlic clove, minced1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry6 ounces cream cheese, cubed1/4 cup seasoned bread crumbs6 boneless skinless chicken breast halves (6 ounces each)1/2 teaspoon salt1/2 teaspoon pepper1/4 cup honey2 tablespoons stone-ground mustard1 tablespoon lemon juice
Preparation
In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs.
Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks.
Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken.
Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
