Ingredients

• 1 tablespoon butter
• 4 ounces mushrooms, finely chopped
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 6 ounces cream cheese, room temperature
• 1/2 cup chopped fresh chives or green onion tops
• 6 chicken breast halves
• 6 tablespoons Dijon mustard

Instructions

1. Preheat oven to 450°F. Melt butter in heavy medium skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Cool slightly. Blend spinach, cream cheese and chives in medium bowl. Mix in mushrooms; season with salt and pepper.
2. Run fingers under skin of each chicken breast to loosen, creating pocket. Spread 1/6 of cheese mixture between skin and meat of each breast. Arrange chicken breasts on baking sheet. Spread 1 tablespoon Dijon mustard over each chicken breast. Bake chicken until golden brown and cooked through, about 20 minutes. Serve immediately.