Spinach & Boursin Cheese Stuffed Chicken Breasts

New Year, New Me! Just kidding….I’d been saying exactly that for years but it just never really seemed to stick. So this year, New Year….a different kind of me? I hope it lasts. But who can be sure? 🙂 I know a lot of people are eating healthier, are working out more…I’m just setting the goal of being lighter. In my food and in my drinks. (and probably also in my exercise!) But here’s the thing, I don’t want to sacrifice deliciousness in the name of fewer calories, that’s not the kind of life I want. I am committing to bringing you fun, exciting, yummy recipes that happen to err on the side of “healthy-ish” – at least for now. If 2021 is anything like 2020- all bets are off. This stuffed chicken is moist (ewwwwww) and creamy (ewwwwwww) and feels decadent but only weighs in at around 400 calories and is packed with protein. The cocktail – which we decided to officially name the “Fresca-jito” is light and refreshing! You won’t feel one ounce of guilt knocking back one of these! (or two….or three)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 (5.3) oz Boursin Cheese (I used garlic and herb)
• 4 cups raw spinach
• 2 TBSP olive oil
• 1 TBSP butter
• 1/2 cup dry white wine (or chicken broth)
• salt & pepper

Instructions:

1. Heat one TBSP oil in braiser (or heavy bottomed pan) over medium heat. Add spinach and wilt until just done.
2. Transfer spinach to a bowl, add Boursin cheese and mix well. Set aside.
3. Take each chicken breast and create a 2-3 inch pocket into breast. Make sure not to cut all the way through. Stuff each chicken breast pocket with 1/4th of the spinach/cheese mixture and secure with two toothpicks. Equally season with salt and pepper
4. Heat remaining TBSP oil and 2 TBSP butter over medium (in same pan you used to wilt spinach)
5. When butter melts, add chicken breasts and brown 3-4 minutes on each side. When both sides are brown, add white wine (or chicken broth) and cover. After 5-6 minutes, check temp of chicken. When the breasts reach 165, remove from pan to rest.

The Cocktail

The “Fresca-jito”

• 1 oz vodka
• 3 oz Fresca
• club soda or seltzer
• lime wedge
• sprigs of mint

1. In a tall glass, muddle lime wedge and mint.
2. Add ice
3. Add vodka, Fresca and top with club soda. Stir and enjoy!

Live Cooking Demo

Live Cooking Demo – click here

Final Say

Have you ever eaten something so decadent, so rich that you just know you shouldn’t look at the calorie count? The recipe is that…but without the guilt. Seriously. My husband, Producer Ben very rarely says “this is sooooo good” during the meal unless provoked – but he did with this chicken! He even turned the leftover wine and chicken juices in the pan into a velvet-like gravy by adding butter to the sauce and letting it reduce (NOT guiltless but damn good!) So, if you’re on a health kick or maybe you’re just looking to reduce those carbs -this is for you! And that cocktail? ON THE MONEY! While it might not be a “seasonal” cocktail, it certainly fit the bill for light and refreshing!