Spinach Stuffed Chicken

1 package (12 ounces) Stouffer's frozen spinach
souffle, not thawed
4 boneless, skinless chicken breasts, pounded to 1/4"
thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground Black pepper
1 tablespoon chopped parsley, for garnish*
Slices lemon, for garnish*
Sprig parsley, for garnish*

* I didn't use anything for garnish...optional!

Preheat 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 with wooden
picks.
Heat the oil in a large skillet over med.-high heat.
Add the garlic and cook for 3 min., or until golden.
Discard garlic.  Add the chicken breasts to the
skillet and cook for 7 minutes per side, or until
well-browned on both sides.
Remove chicken breasts to an oven-proof dish.  Bake in
the oven for 30 minutes, or until 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 min., or until the sauce is reduced by
1/2.
To serve, remove and discard the wooden picks.
Arrange the chicken on a warm serving platter, and
spoon sauce over the chicken.  Garnish as desired.

Makes 4 servings