A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken (or fish) creates a wonderful combo. We both really liked this new creation! This dish is quite rich, so one bundle is all I could eat. This recipe is quite suitable for Induction. Calories can be reduced doing this with fish filets rather than chicken. This dish freezes well, too!
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16 oz. boneless, skinless chicken breasts, cut into six portions (or mild fish filets)
12 oz. frozen chopped spinach
3 oz. red bell pepper, finely chopped
3 T. Herdez canned “hot” red salsa, drained solids only (drained RoTel will also work)
5 oz. package Boursin Cheese with garlic and herbs
¼ tsp. my Seafood Spice Blend: https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/
Dash black pepper
3 T. melted butter
DIRECTIONS: Preheat oven to 350º. Defrost and squeeze the frozen spinach to remove water and set aside, allowing it to continue draining in a colander or sieve while you prepare the chicken. Diagonally slice the chicken into 6 thin filets. Place plastic wrap on top and pound chicken quite thin (without tearing apart) using a mallet. Now place the spinach in a mixing bowl and add in the Boursin cheese, bell pepper, salsa and black pepper. Stir well to blend ingredients. Spoon evenly onto the center of the 6 flattened pieces of chicken and fold the meat over the top. Place seam side down in baking dish. Sprinkle well with the spice blend and with a brush, baste each bundle with melted butter. Pop into hot oven and bake for 30-35 minutes or until meat is golden brown (fish will cook faster, say in about 20 minutes). Spinach/cheese mixture will spill out of the bundles, but not in a messy way, as you can see in the pic above.
NUTRITIONAL INFO: Makes 6 servings, each contains:
27.3 g fat
4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS
26.5 g protein
580 mg sodium