Souffle Stuffed Chicken

 1 package (12 oz.) Stouffer's frozen spinach souffle, not thawed

4 boneless, skinless chicken breasts, pounded to 1/4" thickness

2 Tbsp. extra virgin olive oil

2 cloves garlic, sliced

1 cup chicken broth

2 Tbsp. lemon juice

1 tsp. Dijon mustard

Salt, to taste

Ground black pepper, to taste

1 Tbsp. chopped parsley, for garnish

Slices lemon, for garnish

Sprig parsley, for garnish

Preheat the oven to 350°F.

Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks.

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.

Remove the chicken breasts and place them in an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover and simmer for 20 minutes, or until the sauce is reduced about 1/2.

To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with the chopped parsley, lemon and parsley sprig. Serves 4