Spinach Stuffed Chicken with Blistered Tomatoes
- 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.