• Olive oil, for drizzling
• Salt and pepper
• 2 cloves garlic, chopped
• 4 pieces boneless, skinless chicken breast, no tenders
• 1 wheel 5.4 ounce Boursin garlic and herb cheese
• 4 slices Prosciutto di Parma
• 1/2 lemon
• 12 ounces stemmed spinach or kale

Preheat oven to 350°F. 

Butterfly the chicken breasts by cutting a slit horizontally through each piece—don’t cut all the way—and opening it up. Season them with salt and pepper, and place 1/4 of the cheese in the center of each breast. Close the flap and then wrap each breast with a slice of prosciutto. 

Heat a large skillet over medium-high heat with olive oil, a turn of the pan. Add chicken and brown on each side; Place lemon in pan, cut-side down, and transfer to oven for 7-8 minutes, remove chicken to plate and cover to keep warm. 

Remove the lemon from pan. Add a bit more oil, a turn of the pan, and wilt in spinach or kale; season with salt and pepper. Place greens on plate, top with chicken and douse everything with lemon juice.

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