A little Boursin cheese (also known as Gournay), salsa and the right spices mixed with chicken creates a wonderful combo. We both really liked this new creation! This dish is quite rich, so one bundle is all I could eat. Calories can be reduced doing this with fish filets rather than chicken. This dish freezes well, too! This dish is suitable for all phases of Atkins, Keto diets, but not well-suited to Primal-Paleo due to the dairy.
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16 oz. boneless, skinless chicken breasts, cut into six portions
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
VARIATION: Use fish filets for the chicken.
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:
323 calories, 27.3 g fat, 4.48 g carbs, 2.05 g fiber, 2.43 g NET CARBS, 26.5 g protein, 580 mg sodium