Boursin Stuffed Chicken Breast
From saltandlavender.com
50 minServes 4
Pan-seared boneless chicken breasts stuffed with creamy Boursin, mozzarella, and sautéed spinach, then finished in the oven.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 375°F / 190°C | ||||||||
| 4 boneless skinless chicken breasts (8–9 oz each) | Cut pockets in chicken, season with salt & pepper | Stuff chicken breasts evenly, secure with toothpicks | Heat remaining 2 tbsp oil in skillet over medium-high heat | Sear chicken 5 min per side until golden | Bake 375°F / 190°C, 15 min until cooked through | Rest 5 min, remove toothpicks, serve | ||
| Salt & pepper to taste | ||||||||
| 1/2 medium onion, chopped finely | Sauté onion in 1 tbsp oil until soft, 5–7 min | Stir in garlic, cook 30 sec | Add spinach, cook until wilted, 2–3 min | |||||
| 3 cloves garlic, minced | ||||||||
| 2 cups (packed) fresh baby spinach | ||||||||
| 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened | Combine Boursin, mozzarella, Italian seasoning, red pepper flakes & spinach mixture | |||||||
| 120 ml shredded mozzarella | ||||||||
| 1/2 tsp Italian seasoning | ||||||||
| 1/4 tsp crushed red pepper flakes (optional but recommended) | ||||||||
| 45 ml olive oil (divided) | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free