First Rachel Ray, you are a liar. However your Italian Flag Chicken that you made on your talk show yesterday was mighty tasty. I made it tonight. Rachel did not lie about the yumminess and I made it way healthier than she did. But she lied like a dog about the prep time it took to make this dish. She prepped it, then told me that it only took 10 MINUTES to do. But it did not. It took FOREVER. It involved pounding the chicken in between plastic wrap with a skillet. It involved butterflying chicken, drizzling, making a stuffing and then cooking. So chef BEWARE...if you make this chicken, prepare for a little work. It's still a 30 minute meal, if you don't make the side dishes. I made two appetizers, roasted potatoes, corn and haricot vert (little green beans). So I was tired by the time it was all said and done. But the end result is pretty and good and healthy.
4 chicken breasts butterflied and then pounded into a big cutlet
1 pkg of chopped spinach with the water squeezed out
1 pkg boursin cheese
Parmesan cheese
4 tomatoes
olive oil
salt and pepper
Pound out your chicken. Mix boursin/spinach together and stuff it into the pocket of your chicken. It won't run out so don't be stingy. Drizzle with olive oil, season liberally with salt and pepper and top with sliced tomatoes. Bake at like 415 for 20-25 minutes. I stuck foil on the grill and got my grill screamin hot and roasted the chicken out there because it was like 95 today. I did a foil packet of little potatoes and corn all outside. It was great. Make sure your chicken is done all the way through. The grill took me longer to cook the chicken. About 30 minutes. This would be beautiful if you sliced it into medallions and served it over pasta with an herb butter sauce. The chicken was a tiny bit dry but with the cheese and spinach it really helps it out. Enjoy!
