Company Chicken: Quick and Blue

Although I have little free time in my schedule these days, I have discovered that I can still indulge my passion for entertaining if I keep menus quick and simple.

This recipe for Chicken Breasts Stuffed With Spinach and Saga Blue Cheese takes a little more than 30 minutes to prepare, yet looks as if far more time were spent getting it to the table. The chicken is delicious with roasted potatoes and fennel, corn on the cob and a plate of sliced tomatoes.

For dessert, buy peach and raspberry sorbets and serve scoops of each surrounded by sliced peaches and raspberries.

CHICKEN BREASTS STUFFED WITH SPINACH AND SAGA BLUE CHEESE (UNDER AN HOUR)

4 cups packed fresh spinach, stems removed

5 teaspoons olive oil

1 1/2 teaspoons minced garlic

Salt

Freshly ground black pepper

4 (6- to 8-ounce) skinless, boneless chicken breast halves

1 (3- to 4-ounce) piece Saga blue cheese

Toothpicks for skewering chicken

2 tablespoons butter

1 cup low-sodium chicken broth

1/2 teaspoon crushed dried rosemary leaves

1/2 teaspoon dried thyme leaves

1 teaspoon grated lemon zest

2 1/2 teaspoons lemon juice

4 sprigs rosemary, optional

4 sprigs thyme, optional

Wash and dry spinach.

Heat 2 teaspoons olive oil in medium heavy skillet over medium heat. Add half of garlic and saute about 10 seconds. Add spinach, 1/4 teaspoon salt and generous grinding of pepper and cook, stirring constantly, until spinach is wilted, about 2 minutes. Remove spinach to plate to cool.

Place 1 chicken breast half on work surface. Make horizontal slit with small, sharp knife along thicker side of breast to form as large a pocket as possible, being careful not to pierce through top or bottom of breast meat. Repeat with remaining breasts.

When spinach is cool, stuff each breast with about 2 tablespoons spinach and 2 to 3 thin slices blue cheese. (You will probably not use all of cheese.) Skewer chicken breasts shut with 1 or 2 toothpicks. (Chicken can be prepared 2 to 3 hours ahead. Cover and refrigerate until needed.)

Heat remaining 3 teaspoons olive oil and 1 tablespoon butter in large heavy skillet over medium-high heat. When hot, season stuffed chicken breasts with salt and brown in skillet, about 1 1/2 minutes per side.

Add broth, dried rosemary, dried thyme, remaining garlic and 1/4 teaspoon pepper and bring to simmer. Cover and simmer 5 minutes. Turn breasts and simmer, covered, until juices run clear when chicken is pierced with knife, about 5 minutes more. Remove chicken to plate and tent with foil to keep warm.

Reduce liquid in skillet to 1/2 cup. Add any juices that have accumulated on plate with chicken. Stir in lemon zest and juice. Season to taste with salt and pepper and swirl in remaining 1 tablespoon butter.

To serve, remove toothpicks from chicken breasts and arrange breasts on small serving platter. Nap with sauce. Garnish each serving with rosemary sprig and thyme sprig.

4 servings. Each serving:

336 calories; 468 mg sodium; 113 mg cholesterol; 21 grams fat; 4 grams carbohydrates; 33 grams protein; 0.58 gram fiber.