Chicken Breasts stuffed with Boursin Cheese

2 chicken breast halves, boneless, skinless
Boursin Cheese
Spinach leaves, enough to cover each breast
2 teaspoons butter, melted
2 tablespoons fine bread crumbs

Dip spinach leaves briefly in boiling water to blanch; drain and towel dry. 

Pound breasts evenly between 2 sheets plastic to 1/4-inch thick being careful not to tear or break through the flesh. 
Season with salt and pepper 

Cover with blanched spinach

Spread with Boursin 

Tuck in sides and roll up stuffed chicken breast as tightly as possible. 

Brush the stuffed rolls with melted butter

Roll in bread crumbs. 

Bake at 350° for 30 to 35 minutes or until completely cooked. 
Let rest 5 minutes before slicing into 1/2-inch thick servings.