|Stuffed Chicken Breasts
2 (about 5-ounce) skinless, boneless chicken breasts
Kosher salt, to taste
Black pepper, to taste
4 cups stemmed, washed baby spinach leaves
2 1/2 ounces Boursin cheese
1 tablespoon olive oil
1/2 cup canned chicken broth
Place each breast half between sheets of plastic wrap. Using a meat
mallet or rubber hammer, pound chicken to uniform thickness of about
¼-inch. Season on both sides with salt and pepper.
Place spinach in saucepan with just the rinse water clinging to
leaves and lightly steam until just wilted. Let cool, squeeze out
water and coarsely chop.
Spread half of cheese over each breast. Pat half of spinach over
cheese. Roll chicken breast up and secure with toothpicks. Heat oil
in large skillet and add chicken rolls. Cook, turning, until
browned, about 12 minutes. Remove to warm plates. Add broth to pan
and stir, scraping any bits from bottom of pan. Cook to reduce
liquid by half. Pour pan sauce over chicken and serve.
Makes 2 servings.
Approximate nutritional values per serving: 420 calories, 35 g
protein, 7 g carbohydrate, 2 g dietary fiber, 28 g fat, 125 mg
cholesterol, 670 mg sodium.