Souffle-Stuffed Chicken Breasts

Submitted by Alyce Liber

Serves 4
1 10-12 oz. pkg. frozen spinach soufflé (Stouffer’s)
4 large skinless & boneless chicken breast halves, or 4 small whole breasts
1 TB butter or olive oil
2-3 garlic cloves, sliced
2 TB fresh lemon juice ½ tsp. salt
½ c. water ¼ tsp. freshly ground pepper
1 TB chopped fresh parsley or chives for garnish
Undyed wooden tooth picks
1. Pound chicken breasts to ¼” thickness.
2. Cut frozen soufflé into 4 equal pieces. Place a piece of soufflé onto each chicken breast; wrap chicken around and fasten with wooden toothpicks.
3. In a large frying pan over medium heat, cook garlic in butter until lightly browned. Discard garlic; raise heat to med-high, add chicken breast bundles and brown on both sides. Add the water and lemon juice; season with salt & pepper. Reduce heat to low, cover and simmer 20 minutes, or until fork tender.
4. To serve, discard toothpicks. Place on warmed plate, spoon sauce over and garnish with parsley.