Stuffed Chicken Breast
with Boursin Cheese Recipe

Stuffed Chicken Breast with Boursin Cheese 
source: recipe and photograph created by www.finedinings.com

Serves 2

Ingredients

Stuffed Breasts
(can be made 1 day ahead)
Boursin Cheese (recipe follows or use a commercial brand)
Spinach leaves, enough to cover each breast
2 large sheets plastic wrap
2 chicken breast halves, boneless, skinless
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs


Boursin Cheese
(can be made 1 day ahead)
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

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.



Directions

Prepare Boursin cheese or purchase a commercial brand.

Dip spinach leaves briefly in boiling water to blanch; drain and towel dry. 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 and roll up stuffed breast 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 F. for 30 to 35 minutes or until juices are clear and it is 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