Boursin Filled Chicken Breasts Recipes

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BOURSIN STUFFED CHICKEN BREASTS EASY!

Can be made ahead of time then baked and served. Make your own Boursin cheese or buy a commercial product. COOKS NOTES: You may want to double, this recipe is for 2. Also note the passive cooking time. That is to allow for boursin and chicken to set up.

Provided by kiwidutch

Categories     Chicken

Time P4DT20m

Yield 2 serving(s)

Number Of Ingredients 12



Boursin Stuffed Chicken Breasts Easy! image

Steps:

  • Pound each chicken breast to 1/4" thick. This can be done ahead of time, covered and refrigerated.
  • In a pan of boiling water, quickly dip each spinach leaf or basil leaf; drain and set aside.
  • Mix the 8 ingredients together for the Boursin cheese; add the walnuts to the cheese mixture, cover at room temperature for at least an hour to blend the flavors.
  • Lay the chicken breast flat, season each side with salt and pepper; add the spinach or basil leaves and spread the cheese-walnut mixture to cover each breast.
  • Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll, transfer to a greased baking dish and place the chicken breast seam side down; sprinkle with bread crumbs and refrigerate at least 3 hours or over night.
  • Bake 350° degrees F. for approximately 30 to 35 minutes or until juices run clear. Let the chicken rest for 5 minutes; slice 1/2 inch thick and serve with a tomato rose and an asparagus and carrot ring garnish.

Nutrition Facts : Calories 190.8, Fat 10.8, SaturatedFat 3.8, Cholesterol 49.8, Sodium 202.6, Carbohydrate 6.8, Fiber 0.9, Sugar 0.7, Protein 16.9

1 boneless skinless chicken breast half
spinach or basil leaves, enough to cover each chicken breast
2 tablespoons walnuts, toasted and chopped finely
boursin cheese
1 ounce cream cheese, softened
1 garlic clove, minced
2 teaspoons fresh parsley, minced fine
2 teaspoons fresh chives, chopped fine
1 pinch cayenne pepper
1/8 teaspoon freshly cracked black peppercorns
1 pinch kosher salt
2 tablespoons fine breadcrumbs

BOURSIN FILLED CHICKEN BREASTS

Categories     Sauce     Chicken     Bake     Dinner

Yield 6 6

Number Of Ingredients 22



BOURSIN FILLED CHICKEN BREASTS image

Steps:

  • season chicken breasts with papper, melt butter in pan and saute each breast lightly on both sides till golden 2-3 minutes only then when cool enough, slit the breast along one side making a cavity, season insdie with salt and pepper and put on 1oz 2.5 g of boursin in each breast, wrap in foil and bake at 375F 190c until cooked (20-25 mins) meanwhile prepare the sauce: melt the butter in pan over a medium heat, put in the shallots and garlic and cook gently without colouring, stir in flour, dijon mustard and cook for one minute, put in glass of white wine, gradually add the milk stirring well (use whisk) add cream, cheese, herbs and seasoning. cook until thickened, then stir in the parsley and check the seasoning Remove chicken from foil and serve with the sauce. I find baby veg is nice with this one and small new potatoes,

ch icken breasts stuffed wth boursin cheese and served with a herb and garlic sauce....
serves 6
6 skinned and de-boned chicken breasts
6 rashers parma ham
freshly ground black pepper
5 oz.butter
175g boursin cheese
salt.
sauce :
175g butter
4-6 shallots chopped
1 glass white wine
2 garlic cloves peeled and chopped 500g milk
3 oz flour
1 small teaspoon Dijon mustard
300 ml double cream
250 grams cream cheese
250 g. creme fraiche
one and a half teaspoons
of freshly chopped mixed herbs
salt and pepper
chopped parsley (1 tablespoon)

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices--you may want to double the sauce, it's so good. May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs.

Provided by BecR2400

Categories     Chicken Breast

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 14



Boursin Cheese and Bacon Stuffed Chicken Breasts - for Two! image

Steps:

  • Preheat oven to 375F/190°C.
  • Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
  • Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
  • Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
  • Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
  • Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
  • Gently place them into the oiled baking dish, seam side down.
  • Arrange the tomatoes, haricots verts, and shallots around the chicken.
  • Place a thyme sprig onto each breast.
  • Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
  • Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
  • Serve vineyard-style with a crusty baguette for mopping the juices.
  • To Freeze:.
  • Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.

2 large boneless skinless chicken breasts
6 ounces boursin spreadable cheese with garlic and herbs
3 ounces prosciutto or 3 ounces bacon, cut into 1/4-inch dice
1 teaspoon extra virgin olive oil
3 tablespoons extra virgin olive oil
2 tablespoons dry white wine
1/2 lemon, juice of
1/2 teaspoon lemon zest, finely chopped
2 cups heirloom cherry tomatoes, on the vine
1 cup par-boiled french French haricots vert or 1 cup thin green beans
2 tablespoons chopped shallots, green parts included
2 sprigs fresh thyme
1 pinch kosher salt
1/4 teaspoon fresh ground black pepper

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