Preheat oven to 450°F. Melt butter in skillet and saute mushrooms
until tender. Blend spinach, cream cheese, chives, and mushrooms.
Season with salt and pepper.
Run fingers under skin of chicken to make pocket. Add equal
amount of spinach in each pocket. Spread Dijon mustard over each
breast.
Bake until golden brown and cooked through, about 20 minutes.
Originally Submitted
1/9/2011
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