Hi!
Boursin Stuffed Chicken Breast
Craving a dinner that’s bursting with flavor but won’t take all evening to prepare? I’ve got just the recipe for you!
Sometimes, the simplest ingredients can come together to create a dish that tastes like it’s straight out of a fine dining restaurant.
Today’s recipe is Boursin Stuffed Chicken Breast – a creamy, flavorful filling that transforms a regular chicken breast into something truly special. Perfect for an elegant dinner, a family gathering, or simply as a way to elevate your everyday meals. The combination of tender chicken and the rich, melting Boursin cheese filling will make every bite a pure delight. Ready for something extraordinary?
Ingredients:
- 4 boneless skinless chicken breasts
- Salt & pepper to taste
- 3 tablespoons olive oil
- 1/2 medium onion chopped finely
- 3 cloves garlic minced
- 2 cups fresh baby spinach
- 1 package Boursin Fine Herbs & Garlic cheese softened (I used vege)
- 1/2 cup shredded mozzarella – (I used vegetarian – any will do)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
Instructions:
Preheat oven to 375 degrees Fahrenheit and move rack to middle position.
Cut a pocket in each chicken breast, being careful not to cut through the other side. Season chicken with salt and pepper.
Add 1 tablespoon olive oil to a large oven-safe frying pan (if you don’t have one, you can use any pan) over medium heat and sauté onion until softened and lightly browned, about 5-7 minutes.
Add garlic and sauté for 30 seconds.
Add spinach and wait until wilted, then remove pan from heat.
In a medium prep bowl, combine Boursin, mozzarella, Italian seasoning, red pepper flakes, and spinach mixture from pan. Don’t wash pan yet – you’ll use it to cook chicken.
Using a spoon, fill chicken breasts evenly with stuffing. I use 2 toothpicks to seal each chicken breast. Don’t worry if you don’t do it perfectly. Some of the filling will ooze out in the next step, and that’s okay—it helps create a tasty sauce in the pan.
Add the remaining olive oil to the pan and heat over medium-high heat for a few minutes. Once the pan is hot, add the chicken and cook for 5 minutes on the first side, flip with tongs, and cook for another 3 minutes.
Transfer the pan to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through. Set aside for 5 minutes before serving.
The pan juices are delicious and you can serve them with anything you want, quinoa, buckwheat, potatoes, black rice
Enjoy !
