Got home late after a meeting and a workout and wanted to throw together a quick dinner. I had some Boursin cheese and some defrosted chicken breast that I wanted to use up. If you’ve never had Boursin you must try it! It is crumbly, spreadable, soft garlic and herb cheese that is amazing on a Tricsuit.
A pseudo-saltimbocca came to mind. Traditionally, saltimbocca is rolled meat (usually veal) with sage and prosciutto and maybe some sort of cheese. But I just used what I had on hand.
I pounded out the chicken very thin, spread on a layer of the cheese, and add a layer of baby spinach:
I rolled them up, starting at the smaller end, and secured them with toothpicks. I browned them in some olive oil, added some chicken stock, covered the pan, and threw it in a 350 oven for 12 minutes.
When it was done I removed the chicken rolls, and put the pan back on the stove. I tossed in the juice of one large lemon and some dry Riesling: