Chicken Stuffed With Boursin Cheese and Spinach

"I created this recipe years ago, and during the past year have seen similar ones in newer cookbooks. While the recipe calls for Boursin cheese, I made it recently with the Tipsy Boursin Cheese recipe posted on this site and it is just as good as when made with the real thing. The stuffing also makes wonderful stuffed mushrooms. I prefer to take the breast off the bone so the spinach is lightly cooked, but it can be made with the bone in - just bake it longer. Use the type of spinach you would buy for a salad and serve it with Jasmine or Basmati rice."
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Ready In:
4 breasts




  • Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
  • Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
  • Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
  • Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
  • Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
  • Drizzle the skin lightly with olive oil.
  • Place pan in oven and bake for approximately 45 minutes to 1 hour.
  • If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
  • Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

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One of my passions is to feed people, but I wouldn't work in a commercial kitchen on a bet. It's too hard - and I have great respect for those who do it. I fix dinner for about 60 people once a year and am always looking for new recipes for "the party", which is what led me to this site. My husband and I also make and can jams (especially strawberry - plentiful in Florida, peaches, tomatoes and green beans, not to mention the annual cookie frenzy each December when we make about 75 dozen cookies for gifts. We also smoke salmon often. We love living in Florida, but miss the fine seafood, corn, tomatoes, peaches and apples of the mid-Atlantic coast.?Below I've?defined how I rate recipes to make my ratings more useful. I think this is important as I rely a great deal on ratings and comments by other Chefs and I would like to know what their standards are. How I rate recipes: 5 stars: These are recipes I expect to make many times and require little in the way of changes to be really, really good. This rating doesn't take into account as to whether a recipe is 'gourmet' or just plain good food - if I expect to make it often, it gets 5 stars. 4 stars: These are recipes that are very good, but for one reason or another I don't expect to make it often. The reasons for not making it often can be varied, such as difficulty or cost, but NOT because we just thought it was OK instead of great. These recipes are just as good as my 5-stars and are ones I would consider making again. 3 stars: These are recipes that one of my family or extended family liked or loved, but there wasn't a consensus that it was really good. 3 stars means I probably won't make again unless there are easy changes I can do to make it more to our liking. 2 stars: These are recipes that just aren't to my taste for one reason or another. Could be flavor, poor appearance, difficulty - just about anything. I don't plan to make it again. 1 star: These are recipes I didn't even end up serving to others and will not make again. Usually my problem with these recipes is with the taste. You won't find many of these ratings from me as it is sometimes kinder to just not rate it. If I do rate it, it is to make suggestions on how to improve it.
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