Boursin Stuffed Eggs Food

BOURSIN STUFFED EGGS

Steps:

• Combine Boursin and sour cream in a bowl and mix until smooth.
• Halve the eggs length-wise and add the yolks to the Boursin mixture.
• Mash yolks into the mixture and combine well.
• Stuff Boursin mixture into the egg white halves.

BOURSIN-STUFFED TURKEY BURGERS

Steps:

• Prepare grill.
• Finely chop onion. In a bowl gently combine onion and turkey (do not overmix) and form into four 1/2-inch-thick patties. Center 1 tablespoon Boursin on each of 2 patties and top with remaining 2 patties, pressing edges together to seal. Season burgers with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals 6 to 8 minutes on each side, or until just cooked through.
• While burgers are grilling, brush bread with oil and toast on grill.
• Serve burgers on bread with tomato and watercress.

BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees.
• With a sharp fillet knife, cut a deep pocket horizontally in each chicken breast (taking care not to cut meat all the way through). The pockets should end up being about 3 inches long by 1 1/2 to 2 inches deep depending on breast size.
• Divide the chilled Boursin into 4 equal pieces. Place 1 piece in the center of each slice of prosciutto and roll up, enclosing the cheese. Stuff one roll inside the pocket of each chicken breast as deeply as possible. Press the edge of chicken pocket to seal. Gently season with salt and pepper. (Chicken breast may be refrigerated for later cooking at this point or individually wrapped and frozen.).
• Combine the flour and the Essence in a large bowl or plate. Beat the egg and the water in another bowl. Take the first breast and dust with flour, then dip in egg mixture. Gently shake to remove excess. Place breast in flour again and flip to coat completely then set aside. Repeat with each.
• Heat olive oil in a large oven-proof skillet over medium-high heat.* Gently add the chicken and brown on each side for 3 minutes. Place pan in the oven and bake the chicken for 7 to 10 minutes or until cooked through.**.
• Garnish with chopped fresh parsley. Serve with Truffle-Scented Mushroom Risotto or other savory side.
• *If you do not have a skillet large enough to hold all 4 breasts at once, you may work in batches, setting aside the first batch and covering with foil to keep warm.
• **If necessary, you may also transfer chicken to a large roasting pan or sheet.

BOURSIN STUFFED POTATOES

Steps:

• Preheat oven to 350.
• Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
• Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
• Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
• Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
• Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

STUFFED HERBED CHICKEN WITH BOURSIN CHEESE

Steps:

• Preheat oven to 350°F Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
• Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
• If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
• Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. 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. Secure each breast with 2 toothpicks.
• Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.).
• Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
• Let rest for 5 minutes before serving.