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    Boursin Stuffed Chicken Breast

    Main
    ​

    4 servings

    annokset

    15 minutes

    aktiivinen aika

    50 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    4 (8-9 ounces each) boneless skinless chicken breasts (see note)

    Salt & pepper (to taste)

    3 tablespoons olive oil (divided)

    1/2 medium onion (chopped finely)

    3 cloves garlic (minced)

    2 cups (packed) fresh baby spinach

    1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese (softened)

    1/2 cup shredded mozzarella

    1/2 teaspoon Italian seasoning

    1/4 teaspoon crushed red pepper flakes (optional but recommended)

    Ohjeet

    Preheat your oven to 375F and move the rack to the middle position.

    Cut a pocket into each chicken breast, taking care not to cut through the other side. See the step-by-step photos in the blog post if you're unsure of where to cut.

    Generously season the chicken with salt & pepper.

    Add one tablespoon of the olive oil to a large oven-safe skillet (I use my 12" Le Creuset) over medium heat, and sauté the onion until soft and lightly browned (about 5-7 minutes).

    Stir in the garlic and cook for 30 seconds.

    Add in the spinach and cook for a few minutes until wilted (stir/toss often), then take the skillet off the heat.

    In a medium prep bowl, combine the Boursin, mozzarella, Italian seasoning, crushed red pepper flakes, and spinach mixture from the skillet. Do not wash the skillet yet - you will use it to cook the chicken.

    Using a spoon, stuff the chicken breasts evenly with the filling. I use 2 toothpicks in each chicken breast to close them. Don't worry if you don't do this perfectly. Some of the filling will spill out in the next step and that's ok - it helps makes a tasty pan sauce.

    Add the remaining olive oil to the skillet and heat it up 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 using tongs, and cook for another 3 minutes.

    Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through. Rest for 5 minutes prior to serving. The pan juices are delicious over mashed potatoes or rice. Don't forget to remove the toothpicks prior to serving!

    Ravinto

    Annoskoko

    -

    Kalorit

    559 kcal

    Rasva yhteensä

    35 g

    Tyydyttynyt rasva

    15 g

    Tyydyttymätön rasva

    12 g

    Transrasva

    0.03 g

    Kolesteroli

    194 mg

    Natrium

    595 mg

    Hiilihydraatit yhteensä

    4 g

    Ravintokuitu

    1 g

    Sokerit yhteensä

    2 g

    Proteiini

    55 g

    4 servings

    annokset

    15 minutes

    aktiivinen aika

    50 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    4 (8-9 ounces each) boneless skinless chicken breasts (see note)

    Salt & pepper (to taste)

    3 tablespoons olive oil (divided)

    1/2 medium onion (chopped finely)

    3 cloves garlic (minced)

    2 cups (packed) fresh baby spinach

    1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese (softened)

    1/2 cup shredded mozzarella

    1/2 teaspoon Italian seasoning

    1/4 teaspoon crushed red pepper flakes (optional but recommended)

    Ohjeet

    1

    Preheat your oven to 375F and move the rack to the middle position.

    2

    Cut a pocket into each chicken breast, taking care not to cut through the other side. See the step-by-step photos in the blog post if you're unsure of where to cut.

    3

    Generously season the chicken with salt & pepper.

    4

    Add one tablespoon of the olive oil to a large oven-safe skillet (I use my 12" Le Creuset) over medium heat, and sauté the onion until soft and lightly browned (about 5-7 minutes).

    5

    Stir in the garlic and cook for 30 seconds.

    6

    Add in the spinach and cook for a few minutes until wilted (stir/toss often), then take the skillet off the heat.

    7

    In a medium prep bowl, combine the Boursin, mozzarella, Italian seasoning, crushed red pepper flakes, and spinach mixture from the skillet. Do not wash the skillet yet - you will use it to cook the chicken.

    8

    Using a spoon, stuff the chicken breasts evenly with the filling. I use 2 toothpicks in each chicken breast to close them. Don't worry if you don't do this perfectly. Some of the filling will spill out in the next step and that's ok - it helps makes a tasty pan sauce.

    9

    Add the remaining olive oil to the skillet and heat it up 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 using tongs, and cook for another 3 minutes.

    10

    Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through. Rest for 5 minutes prior to serving. The pan juices are delicious over mashed potatoes or rice. Don't forget to remove the toothpicks prior to serving!