Stuffed Chicken Breast With Honey Mustard Sauce

• 1/4 cup chopped onion
• 4-1/2 teaspoons plus 1/4 cup butter, divided
• 1 garlic clove, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6 ounces cream cheese, cubed
• 1/4 cup seasoned bread crumbs
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup honey
• 2 tablespoons stone-ground mustard
• 1 tablespoon lemon juice

1. In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs.
2. Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks.
3. Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken.
4. Bake, uncovered, at 350u0b0 for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

onion, butter, garlic, spinach, cream cheese, bread crumbs, chicken, salt, pepper, honey, stoneground mustard, lemon juice

Taken from www.tasteofhome.com/recipes/stuffed-chicken-breast-with-honey-mustard-sauce/ (may not work)