Chicken Breasts Filled With Boursin Cheese
Chicken breast recipe stuffed with spinach and Boursin cheese

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Chicken breast recipe stuffed with spinach and Boursin cheese rolled up and baked... prepare the day before and bake the next day.
What to serve with this chicken recipe? try these ideas: easy gourmet side dish ideas for Dinner Parties
see my 7 Course Dinner Party Menu featuring this entree for more ideas of how to serve.

Stuffed Chicken Breast with Boursin Cheese

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Stuffed Chicken Breast with Boursin Cheese
source: recipe and photograph created by Peggy Bucholz

Recipe Type: chicken, Boursin cheese, spinach, cream

Prep Time: 4 hr 35 min
Cook Time: 35 min
Total Time: 5 hr 10 min
Servings: serves 2


1 ounce cream cheese softened
1 garlic clove minced
2 teaspoons fresh parsley finely chopped
2 teaspoons fresh chives finely chopped
pinch of cayenne pepper
1/8 teaspoon freshly cracked black pepper
pinch of Kosher salt
2 tablespoons walnuts toasted, finely chopped

2 chicken breast halves, boneless, skinless
2 large sheets plastic wrap
Spinach leaves, enough to cover each breast
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs


To make Boursin cheese, combine cream cheese, garlic, parsley, chives, cayenne pepper, black pepper, salt and walnuts. Cover at room temperature for at least an hour or overnight to blend flavors.

Pound chicken breasts evenly between 2 sheets plastic wrap to 1/4-inch thick being careful not to tear or break through the flesh. Season with salt and pepper. On a flat surface, lay flattened chicken, spread with Boursin cheese, top with the blanched spinach; tuck in sides of chicken and roll up breasts as tightly as possible. Refrigerate seam side down in a greased baking dish covered for at least 3 hours or overnight.

When ready to bake brush the stuffed chicken rolls with melted butter, roll in bread crumbs and bake at 350 degrees for 30 to 35 minutes or until juices are clear and completely cooked. Let rest 5 minutes before slicing into 1/2-inch thick servings. This stuffed entree goes well with buttered noodles or steamed potatoes with truffle oil.

Serve with a tomato rose if desired. The garnish can be made a day ahead, simply cover and refrigerate until ready to serve.

Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001