kosher salt and freshly ground black pepperto taste
1½tablespoonscanola oilor olive oil
2tablespoonsunsalted butter¼ stick
2cupsfresh baby spinach leaves
5.2ouncesBoursin cheese1 package
½cupdry white wine optional
Instructions
Cut a 3-inch wide pocket into the thick side of each breast--it should cut 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 spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt, but not burn. Dab the spinach with a paper towel to remove excess oil.
2 cups fresh baby spinach leaves
In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach and cheese mixture, and secure the breasts with toothpicks.
Place the breasts in the hot skillet and cook for 4 minutes, or until the chicken turns golden brown. Carefully flip 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 chicken is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the breast.
½ cup dry white wine
Video
Notes
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 breasts 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 mixture than you need to stuff the chicken breasts, 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.