Stuffed Chicken Breasts with Orange-Mustard Sauce
Prep time: 20 minutes
Cook time: 20 minutes
3 chicken breasts, boneless and skinless
1 cup frozen spinach, slightly thawed
1/2 cup chopped bacon
Salt and pepper
1 cup chicken broth
2 tablespoons orange juice
1 teaspoon Dijon grain mustard
4 cloves garlic, minced
Fresh ground black pepper
Preheat oven 350˚F.
Prepare the chicken. Trim the chicken breasts of excess fat. Split each breast in half horizontally so that you get two thin steaks about 1/4 -1/2 inch thick. Season with salt and pepper.
Cook the bacon. Fry the bacon in a small skillet until crisp. Remove bacon from rendered fat and let bacon drain on a sheet of paper towel. Don’t discard the bacon fat.
Fill the chicken rolls. In the middle of each steak, put about 1 tablespoon bacon and 2 tablespoons frozen spinach. Fasten with toothpicks.
Sear the chicken rolls. On medium high heat, lightly brown the chicken rolls in the bacon fat. Don’t discard the fat and brown bits in the pan. In fact, don’t wash it!
Bake the rolls. Put the rolls in an 8-inch baking pan and bake for 20 minutes or until the rolls are cooked through. If some rolls are small, test them with an instant read thermometer after 10 minutes. Test the larger rolls after 15 minutes. Cook for 4-5 minutes more until the temperature reaches 160˚F. Remove the toothpicks.
Make the sauce. Meanwhile in the pan in which the chicken was browned, add the chicken broth. I like to save time by using concentrated chicken broth paste. It’s very salty so there’s no need to add salt, but do use it sparingly. If it says a teaspoon, use half a teaspoon then add the water to the pan. Add the orange juice and the Dijon mustard and cook down until the liquid is thickened. Add the garlic and cook until fragrant.
Remember you have almost a full bag of frozen spinach left over? Well, cook it with salt and pepper.
Spoon sauce over each chicken roll, add a generous spoonful of cooked spinach on the side, and eat! I also recommend serving these stuffed chicken rolls with roasted vegetables.