Source: dLife

Pan seared chicken breasts stuffed with a mixture of spinach and blue cheese.

Servings

1 tsp vegetable oil , divided
1.25 cup fresh chopped onion , finely chopped (divided)
4 medium garlic cloves , minced
0.5 cup frozen chopped spinach , thawed, drained, and squeezed dry
2 tbsp Cheese, blue, crumbled
1 tsp dijon mustard
4 whole chicken breast, raw , skinned, boned (4 4-ounce halves)
0.25 tsp black pepper
0.33 cup white wine (dry)
0.5 tsp ground thyme
1 cup Broth, chicken, low sodium, canned
2 tbsp dijon mustard

1 Pour 1/2 teaspoon oil in a frying pan and heat over medium heat. Saute 1/4 cup onions 6 minutes or until translucent.
2 Saute garlic 1 minute.
3 Saute spinach 3 minutes.
4 Mix spinach mixture, cheese, and 1 teaspoon mustard in a bowl and reserve. Wipe pan down.
5 Make a pocket in each chicken breast by cutting a slit. Fill pocket with 2 tablespoons of spinach mixture. Season chicken with pepper.
6 Pour 1/2 teaspoon oil in frying pan and heat over medium high heat. Cook chicken 6 minutes per side of until fully cooked.
7 Take chicken out of frying pan and reserve in a warm place.
8 Saute 1 cup onions 5 minutes.
9 Mix in wine and thyme and cook 3 minutes or until mixture is reduced by half.
10 Stir in broth and mustard and cook until thickened, about 4 minutes.
11 Place chicken back into frying pan, place lid on pan, and simmer 2 minutes or until warmed through. Spoon sauce over chicken.

Almost any kind of melty cheese will work well.