Spinach & Blue Cheese Stuffed Chicken

Serves 4

1 t vegetable oil, divided
1 1/4 C finely chopped onion, divided
4 garlic cloves, minced
1/2 C frozen chopped spinach, thawed, drained, and squeezed dry
3 T crumbled blue cheese
1 t Dijon mustard
4 (4 oz) skinned, boned chicken breast halves
1/4 t pepper
1/3 C dry white wine
1/2 t dried thyme
1 C low-sodium chicken broth
2 T Dijon mustard
1/2 C sour cream

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add the onions and saute 6 minutes or until tender. Add garlic and saute 1 minute. Add spinach, and saute 3 minutes. In a small bowl combine spinach mixture, cheese, and dijon mustard. Stir well and set aside. Wipe pan dry with a paper towel.

Cut a horizontal slit through the thickest part of each chicken breast half to form a picket. Stuff about 2 T spinach mixture into each pocket. Sprinkle chicken with pepper.

Heat 1/2 t oil in skillet over medium-high heat. Add chicken and saute 6 minutes each side or until chicken is done. Remove chicken from skillet. Set aside and keep warm. Add wine and thyme to pan, cook 3 minutes or until reduced by half. Add broth, sour cream and 2 T mustard cook 4 minutes or until slightly thick, stirring occasionally. Add remaining spinach mixture. Return chicken to skillet cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.