motor running, add the cream.
Add the spinach, ¾ teaspoon salt, fennel seeds, lemon zest,
nutmeg, and ⅛ teaspoon pepper and blend the filling well,
scraping down the sides. Turn the breasts skin side up and,
beginning at the pointed end, pull the skin back carefully, leaving
the thin transparent membranes attached at the opposite end.
Spread 3 tablespoons of the spinach filling evenly over each
breast, smoothing it and stretching the skin over the filling to cover
it.
Chill the chicken, wrapped tightly in plastic wrap, for at least 1
hour. (You can even do this a day ahead.)
Preheat the oven to 400°F.
In a large ovenproof skillet, heat the oil over moderately high
heat until it is hot but not smoking. Season the skin side of the
chicken with salt and pepper, add the chicken to the skillet skin
side down, and then season the other side. Sauté the chicken for 1
to 2 minutes, or until the skin is golden brown. Turn the chicken
skin side up, place the skillet in the oven, and bake until cooked
through, around 10 minutes (start checking for doneness after 8
minutes). Transfer the chicken to a plate and let it stand, loosely
covered with foil, for 5 minutes. Serve with roasted potatoes and a
salad.
* Your best bet is to buy bone-in, skin-on chicken breasts and do
the boning yourself (you can’t make this without the skin, so
don’t even try). For advice on deboning a chicken breast, see