Monday, August 22, 2011

Spinach Stuffed Chicken with Blistered Tomatoes

My mom and I were starving yesterday evening with no dinner plans...which is rare for me because I'm usually thinking about dinner in the morning. I used ingredients in the fridge and stuffed some chicken breasts.  I'm glad I took pictures because it turned out! It was a very quick and easy dinner. The meal was very filling because of the stuffing but was actually a "light" entree.


- 2 boneless, skinless chicken breasts
-2 Tbsp light Boursin cheese
-3 Tbsp thawed and drained frozen spinach
-1 Tbsp dried minced onion
-1/4 tsp ground nutmeg
-salt and pepper to taste
-1/4 pint cherry or grape tomatoes, halved
-2 Tbsp olive oil, divided
-1 Tbsp balsamic vinegar

Preheat oven to 375 degrees. Rinse and pat dry your chicken breasts. Following the package directions, thaw the frozen spinach in the microwave and strain to remove as much liquid as you can. In a small bowl add the light Boursin cheese, spinach, minced onion, nutmeg and salt and pepper. Mix until blended to make your stuffing.

Using a serrated knife, cut a slit in the chicken breasts creating a pocket.  Be careful not to cut all the way through to the other side of the breast. Salt and pepper both sides of the chicken. Stuff each breast with 1-2 Tbsp of spinach and cheese mixture.

Place the chicken in a greased baking dish; I used PAM cooking spray.  Brush each chicken breast with olive oil, sprinkle a bit more salt and pepper and then drizzle with balsamic vinegar.

Halve your tomatoes and put in a small bowl.  Drizzle with a little olive oil and sprinkle with salt and pepper. Put some foil on a baking sheet and place the tomatoes in a single layer.

 Put both the chicken and tomatoes in the oven for about 20 minutes or until the chicken is no longer pink in the thickest part. If the tomatoes aren't blistered enough you could broil for a couple minutes.  Just cover your chicken with foil to keep it warm.

Top the chicken with the oven roasted tomatoes and serve immediately! We actually had this as our whole meal because it's pretty filling.  If you serve with sides, I would recommend something on the lighter side.  If you don't have any Boursin light, you could use cream cheese, Alouette or goat cheese. Any creamy soft cheese should work! Use your imagination.


  1. Yum looks great... I think I'll try it this week

  2. Rach- loved it! I Was looking for something tasty earlier today. The prep time was short, and the cleanup was a breeze! Def adding this to my list of quick/ tasty dinners. Thanks for the suggestion:) much love!

  3. Rach-- this was amazing and SO easy! You know Neal and I cant cook worth a darn and we somehow managed to make this without any problems and it was a huge success! LOVE it!

  4. It looks so good. I'll try for sure =D
    Have a lovely day
    Sara C.

  5. This looks AMAZING!!! I'm trying this next week!! I'll let you know how it turns out:)

  6. We made this light night, pretty fantastic!! Thanks Rachel! Looking forward to getting back to Denver and having you cook for us :)

  7. So I FINALLY tried this last night and it turned out great!!! Rich LOVED it:)

  8. Allison, so glad you finally made it! Glad it was boy-tested! Not sure if I have.

  9. So delicious! I made this last night and it was another hit for both my fiance and myself. Adding it to the recipe box! Thanks Rachel!

  10. This is my favorit recipe ever!! I make it ALL the time and Sean loves it too!! He actually asks for it! I swap the boursin cheese for skinny cow wedges....Still very flavorful and lower calorie!! Thanks Rach for this yummy staple!! Xoxo!

    1. Yayy! so excited you like this so much! I'll have to try the skinny cow wedges!

  11. I took your recipe and used it as a spring board, and instead of just drizzling the balsamic over the chicken, I cut the slit in the chicken then marinated it with balsamic, olive oil, oregano, salt, pepper and garlic for a few hours, then stuffed it and baked it. Real eyes pop out of your head flavor. I've been wanting to do a creamy based chicken stuffing for a while now and this hit the spot :)

    1. Sounds fabulous, Sarah! I'm sure marinating it made it that much better! THanks for you comment :)

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