Tasty Tuesday – Boursin Chicken

There are MANY versions of this recipe floating around the web, but a lot of them had ingredients that I didn’t have, and took time for prep that I didn’t have…so this is a VERY simplified version. This chicken is a hit with adults and kids – we have never had leftovers when I make it!

Ok, let’s get started – Other than boneless, skinless, chicken breasts, all you need is baby spinach and Boursin. That’s right – three ingredients. Easy peasy. Ok, you’ll need toothpicks too, but everyone has those lying around, right?

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Fancy recipes will tell you to pound down those chicken breasts until they are fairly thin and even. I was trying to do this with a three-year old at my feet and a baby in the Tula, so time was of the essence. I cut the chicken breasts in half so they were half the thickness (quicker cooking time!), and pounded it out a but to flatten it. Now, because I’m a pretty fancy cook (laugh, snort), I don’t have a proper meat tenderizer…so I just used a potato masher wrapper in saran wrap. I know, pretty ghetto, but it did the job!

Onto the filling! Chop up about 1.5-2 cups of the spinach fairly fine, and mix in the package of Boursin cheese. Spread it generously over the flattened chicken breasts, as seen below.

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Now, just roll the chicken and stuffing up and pop a toothpick in to hold it in place.

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Pop into the oven at 375 degrees for about 35-45 minutes (all depends how much time you invested in the pounding stage!) or until the juices run clear. Here is a not-so-great picture of the finished product.

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When I have time, I sometimes broil it for a few minutes to get it browned on the top, but I was in a bit of a rush to get it on the table. Enjoy!

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