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Boursin Chicken




Source of Recipe


internet


List of Ingredients




4 boneless chicken breasts
Salt and pepper, or seasonings of your choice
1 (5.2 ounce) package Boursin garlic and herb cheese
10 ounce package frozen chopped spinach, thawed and drained very well
2 tablespoons butter

Recipe



To prepare the chicken, trim off any fat. Butterfly the chicken by making a shallow vertical cut into the middle of the thickest part of the breast and then running the knife horizontally toward the outside stopping within a quarter to half inch of the edge. Fold out the flap you just cut. Repeat by making a flap going in the opposite direction from the same center cut. Cover the chicken with a piece of plastic wrap and pound until it's a thin even thickness all over. Season on both sides with salt and pepper. I used Paula Deen's House Seasoning on mine. It's just a combination of salt, pepper and garlic powder.

Stir together the Boursin cheese and spinach. Place 1/4 of the spinach mixture in a pile in the center of each chicken breast. Fold all the sides of each breast up and over the filling to completely cover it. Gently squeeze the seam to seal the opening. Carefully place seam side down in a greased baking dish. I lined my pan with nonstick foil. Tuck in any stray ends of the chicken. Sprinkle with seasoning salt or garlic powder. Divide the butter into 4 equal pats and place one on top of each piece of chicken. Bake at 375º 25-30 minutes or until chicken juices are no longer pink. Serve at once.

Makes 4 servings