Recipe: Stuffed Chicken Breasts (with baby spinach and Boursin) (serves 2)

STUFFED CHICKEN BREASTS

2 (about 5-ounces each) skinless, boneless chicken breasts
Kosher salt, to taste
Black pepper, to taste
4 cups stemmed, washed baby spinach leaves
2 1/2 ounces Boursin cheese
1 tablespoon olive oil
1/2 cup canned chicken broth

Place each breast half between sheets of plastic wrap. Using a meat mallet or rubber hammer, pound chicken to uniform thickness of about 1/4-inch. Season on both sides with salt and pepper.

Place spinach in saucepan with just the rinse water clinging to leaves and lightly steam until just wilted. Let cool, squeeze out water and coarsely chop.

Spread half of cheese over each breast. Pat half of spinach over cheese. Roll chicken breast up and secure with toothpicks.

Heat oil in large skillet and add chicken rolls. Cook, turning, until browned, about 12 minutes. Remove to warm plates.

Add broth to pan and stir, scraping any bits from bottom of pan. Cook to reduce liquid by half. Pour pan sauce over chicken and serve.

Makes 2 servings
Source: The Wine and Food Lover's Diet by Phillip Tirman