Boursin Chicken

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This is one of my goto recipes when I invite my flexitarian friends over for dinner (flexitarian - those who claim to be vegetarian, but then say they eat fish and chicken). If you don't have issues butterflying the chicken breast, then it is a fairly straightforward recipe with great results.

Ingredients

4 chicken breasts (halves)
1 packet of boursin cheese
10 oz. frozen spinach, thawed
1 tbsp vegetable oil
4 small pats of butter
garlic powder
bread crumbs

Instructions

Start with the thawed spinach and squeeze excess moisture out of it. I wring it out because I don't want it to make the boursin runny.

In a bowl, mix the boursin and the spinach together until they are mixed.

I like to use organic whenever I can.

For each chicken breast half, trim off fat and other connective tissues.

Butterfly the chicken by cutting into the middle of the thick part of the breast and then cutting horizontally until about a quarter inch to a half inch from the end. Fold the flap out. Do the same to the other half of the breast in the other direction.

Flatten the breast out to a uniform thickness.

Take a quarter of the boursin and spinach mixture and mold it into a round heap in the middle of a flattened chicken breast.

Fold the edges of the chicken up around the spinach filling. Try to converge all edges in the center.

Don't worry, even though it looks like crap, you'll turn it over and the ugly part will be hidden. Give it a squeeze so the whole thing holds together.

Place it in a greased baking dish like so, with the gather on the bottom. It will cook into place.

Sprinkle some breadcrumbs on top, then sprinkle garlic powder on top.

Add a dab of butter for each chicken breast.

Bake at 375 for 25-30 minutes. Serve hot.

	Start with the thawed spinach and squeeze excess moisture out of it. I wring it out because I don't want it to make the boursin runny.
	In a bowl, mix the boursin and the spinach together until they are mixed.
	I like to use organic whenever I can.
	For each chicken breast half, trim off fat and other connective tissues.
	Butterfly the chicken by cutting into the middle of the thick part of the breast and then cutting horizontally until about a quarter inch to a half inch from the end. Fold the flap out. Do the same to the other half of the breast in the other direction.
	Flatten the breast out to a uniform thickness.
	Take a quarter of the boursin and spinach mixture and mold it into a round heap in the middle of a flattened chicken breast.
	Fold the edges of the chicken up around the spinach filling. Try to converge all edges in the center.
	Don't worry, even though it looks like crap, you'll turn it over and the ugly part will be hidden. Give it a squeeze so the whole thing holds together.
	Place it in a greased baking dish like so, with the gather on the bottom. It will cook into place.
	Sprinkle some breadcrumbs on top, then sprinkle garlic powder on top.
	Add a dab of butter for each chicken breast.
	Bake at 375 for 25-30 minutes. Serve hot.