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Stuffed Chicken Breasts
with Boursin Cheese and Spinach
recipe and
photograph created by www.finedinings.com
Serves 2
Boursin Cheese (recipe follows)
Spinach leaves, enough to cover each chicken breast
2 large sheets plastic wrap
2 chicken breast halves, boneless, skinless
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs
Prepare Boursin Cheese or purchase a commercial brand.
Dip spinach leaves briefly in boiling
water to blanch; drain. 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 chicken with salt and pepper, cover with blanched spinach, spread with Boursin
cheese, tuck in sides and roll up stuffed chicken tightly. Refrigerate seam side down in a greased baking
dish covered for at least 3 hours or overnight.
Brush with melted butter, roll in bread
crumbs. Bake at 350° for 30 to 35 minutes or until
chicken is tender. Let rest 5 minutes before slicing 1/2-inch thick.
Serve with a tomato
rose and
asparagus and carrot ring
garnish.
Boursin Cheese
or buy a commercial brand
(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.
Wine recommendation: Chardonnay
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