Boursin Stuffed Chicken Breasts With Raspberry Sauce





  • Preheat oven to 350 F and have a baking pan greased and ready to go.
  • If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
  • Bring a small saucepan of water to a boil.
  • Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
  • Pat dry and set aside on a plate.
  • Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
  • Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
  • Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
  • Next,place a nut coated cheese chunk on top of each chicken piece in the center.
  • Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
  • Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
  • Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
  • Meanwhile,combine wine,dressing,and jam in a small skillet.
  • Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
  • If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
  • If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
  • Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.