Tuscan Chicken Pockets

Crispy baked Boursin stuffed chicken breast with a creamy spinach and herb cheese filling, served hot and garnished with fresh basil leaves.

Tuscan Chicken Pockets

These Creamy Tuscan Chicken Pockets are filled with Boursin cheese, spinach, sun-dried tomatoes, and basil, then baked with a crispy Parmesan crust. An easy, high-protein dinner packed with rich Tuscan flavor.

Prep Time15

Cook Time25

Total Time40

Course: Chicken recipes

Cuisine: American

Keyword: chicken pockets, chicken recipes, Tuscan chicken pockets

Servings:

Author: Tatiana

Ingredients

Filling:

5.2 oz Garlic & Fine Herbs Boursin cheese softened
1 cup baby spinach finely chopped
¼ cup oil-packed sun-dried tomatoes drained and finely chopped
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil

Chicken:

1½ pounds ground chicken
1 large egg
¼ cup grated Parmesan cheese
2 garlic cloves minced
1 teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper

Topping:

¼ cup grated Parmesan
2 tablespoons panko breadcrumbs
1 teaspoon Italian seasoning
Cooking spray

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Make the Filling: In a medium bowl, combine the Boursin cheese, spinach, sun-dried tomatoes, Parmesan, and basil. Set aside.
Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, egg, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.
Shape the Chicken: Divide the chicken mixture into 4 equal portions. Place the portions on the prepared baking sheet, leaving space between them. Using your hands, flatten each portion into a 6- to 7-inch oval about ¼-inch thick.
Fill and Fold: Spoon one-quarter of the filling down the center of each chicken oval, leaving about a ½-inch border around the edges. Using kitchen scissors, cut the parchment paper between the ovals. Lift one side of the parchment paper and use it to gently fold the chicken over the filling, making a half-moon shape. Carefully peel away the parchment. There's no need to seal the edges—the filling stays in place as the chicken bakes.
Add the Topping: In a small bowl, combine the Parmesan, panko breadcrumbs, and Italian seasoning. Lightly spray the tops of the chicken pockets with cooking spray. Sprinkle the topping evenly over each pocket, then lightly spray again.
Bake for 22 to 25 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). For a deeper golden color, broil for 1 to 2 minutes at the end of cooking.
Let the chicken pockets rest for 5 minutes before serving. Garnish with additional basil, if desired.

Notes

Use softened Boursin: Let the Boursin sit at room temperature for 15 to 20 minutes before mixing. It will blend more easily with the other filling ingredients.
Finely chop the filling ingredients: Small pieces of spinach and sun-dried tomatoes make the pockets easier to fold and seal.
Let them rest: Allow the pockets to rest for 5 minutes before slicing. This helps the filling set and keeps it from running out.
Make ahead: The filling can be prepared up to 1 day in advance and stored in the refrigerator until ready to use.

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