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1
Preheat the oven to 425.
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2
Heat a large, deep skillet until hot to the touch.
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3
Add the spinach and cook over high heat, tossing, until wilted, about 1 minute.
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4
Transfer the spinach to a colander and let cool slightly.
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5
Press out as much of the liquid as possible.
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6
Season the chicken with salt and pepper and sprinkle with the dill.
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7
Place 2 slices of prosciutto on each chicken cutlet.
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8
Top with the spinach and place 1 piece of Boursin on each cutlet.
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9
Roll the chicken cutlets up lengthwise and secure in 2 or 3 places with toothpicks.
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10
Season with salt and pepper and dust with flour, tapping off any excess.
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11
Wipe out the skillet, add the olive oil and heat until shimmering.
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12
Add the stuffed chicken and cook over high heat until golden on the bottom, about 4 minutes.
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13
Turn the cutlets and cook for 2 minutes longer.
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14
Add the wine and stock to the skillet, cover and bake in the oven for about 12 minutes, or until the chicken is cooked through.
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15
Transfer the chicken to a platter and remove the toothpicks.
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16
Cover with foil and keep warm.
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17
Add the cornstarch mixture to the skillet and whisk over high heat until slightly thickened.
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18
Whisk in the remaining piece of Boursin and season with salt and pepper, pour the sauce over the chicken and serve.
