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Boursin chicken

Recipe Description
Never have to call them to the table more then
once on the nights I serve this.

Makes 4 servings
Freezing not recommended

Per Serving: 346 Calories; 23g Fat; 32g Protein; 4g
Carbohydrate; 2g Dietary Fiber; 2g Net Carbs​
Preparation Steps:
Level of Difficulty:
Time Needed:
4 boneless chicken
Salt and pepper, or
seasonings of your
5.2 ounce package
Boursin garlic and
herb cheese *
10 ounce package
frozen chopped
spinach, thawed and
drained very well
2 tablespoons butter​
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.

* Do not use Homemade Boursin Cheese Spread. It
works fine in cold dishes, but won't hold up to the
heat of baking.​
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