4 to 6 chicken breasts (skinless / boneless)
salt and white pepper, to taste

Place each chicken breast between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thin, being careful not to tear the meat. Season with salt and pepper.

Keeping in mind the breast must be completely closed after filling, spoon or pipe cheese mixture onto center of each breast. Tuck in the short ends and wrap long edges to form cylindrical shape.

Carefully but quickly, brown breasts on all sides in medium hot skillet with a little butter. Transfer skillet to 325°F oven for 30 minutes. Serve with sauce.

CHEESE FILLING:

1 1/2 cups ricotta cheese
1/2 cup grated provolone cheese
2 1/2 oz. (half of 5 oz. pkg.) Boursin garlic & fine herb cheese
1 medium shallot, minced
1/2 cup chopped fresh baby spinach
2 tbsp. white wine (Riesling)
1/4 tsp. salt
1/4 tsp. white pepper

Mix above ingredients in small bowl, adjust for salt and pepper and refrigerate for 1 hour.

SAUCE:

1 1/4 cups heavy cream
2 1/2 oz. (remaining half) Boursin cheese
2 oz. (half stick) butter
1/4 cup white wine
1 small shallot, minced fine
1/4 tsp. salt
1/4 tsp. white pepper
1/4 cup chopped baby spinach

Add first 7 ingredients to small saucepan and bring to simmer. Stir occasionally to blend. Simmer for 15 to 20 minutes.

Add remaining 1/4 cup of spinach to sauce and simmer for 4 to 5 more minutes. Adjust for salt and pepper.

Serves 4 to 6.

Submitted by: Chef Kurt