Chicken breast recipe stuffed with spinach and Boursin cheese rolled up and
baked... prepare the day before and bake the next day.
Stuffed Chicken Breast with Boursin Cheese
source: recipe and photograph created by
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.