kosher salt and freshly ground black pepperto taste
1½tablespoonscanola oilor olive oil
2tablespoonsunsalted butter(¼ stick)
2cupsfresh baby spinach leaves
5.2ouncesBoursin cheese(1 package)
½cupdry white wine optional
Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
½ cup dry white wine
If you don’t have Boursin cheese, use regular cream cheese and mix it with garlic and herbs to your taste.
If you're tight on time, you can stuff your chicken with a pre-made spinach dip. Grab some from the deli section of your grocery store and turn plain chicken breasts into a masterpiece!
I like fresh spinach best, but you can use frozen spinach too. Just thaw, microwave, or let it thaw and heat through in the skillet.
If you have more of the cheesy spinach dip than you need to stuff the chicken, keep the extras. It’s great as a dip or topping for so many things!
Storage: Store spinach stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days.