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
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
CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE
Make and share this Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese recipe from Food.com.
Provided by Jencathen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Mix boursin cheese with scallions and set aside.
- Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
- Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
- Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
- Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8
BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
SPINACH AND BOURSIN STUFFED CHICKEN WITH ALFREDO SAUCE
This is not a recipe for you, if you are on a diet, I made this one up a while ago and it is very rich, full of flavours, but not exactly the lowest fat content in the world. I served mine with mashed parsnip and vegetables, but it also good over pasta which I have done as well.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- With a meat mallet pound chicken until it is about the same thickness all over.
- Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.
- In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.
- In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.).
- Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.
- Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.
- For the Sauce:.
- In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.
- Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.
- To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm.
STUFFED HERBED CHICKEN WITH BOURSIN CHEESE
Courtesy of foodblog "Simply Recipes", this looks delightful as well as being delicious, and quite simple!
Provided by Cinnamonised
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
More about "chicken stuffed with boursin cheese and spinach food"
CHICKEN STUFFED WITH PROSCIUTTO, SPINACH AND BOURSIN
From foodandwine.com
3/5 Total Time 30 mins
- Preheat the oven to 425°. Heat a large, deep skillet until hot to the touch. Add the spinach and cook over high heat, tossing, until wilted, about 1 minute. Transfer the spinach to a colander and let cool slightly. Press out as much of the liquid as possible.
- Season the chicken with salt and pepper and sprinkle with the dill. Place 2 slices of prosciutto on each chicken cutlet. Top with the spinach and place 1 piece of Boursin on each cutlet. Roll the chicken cutlets up lengthwise and secure in 2 or 3 places with toothpicks. Season with salt and pepper and dust with flour, tapping off any excess.
- Wipe out the skillet, add the olive oil and heat until shimmering. Add the stuffed chicken and cook over high heat until golden on the bottom, about 4 minutes. Turn the cutlets and cook for 2 minutes longer. 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. Transfer the chicken to a platter and remove the toothpicks. Cover with foil and keep warm.
- Add the cornstarch mixture to the skillet and whisk over high heat until slightly thickened. Whisk in the remaining piece of Boursin and season with salt and pepper, pour the sauce over the chicken and serve.
SPINACH STUFFED CHICKEN BREAST RECIPE - EASY CHICKEN …
From easychickenrecipes.com
SPINACH STUFFED CHICKEN BREAST - THE COOKIE ROOKIE®
From thecookierookie.com
STUFFED HERBED CHICKEN WITH BOURSIN CHEESE RECIPE
From simplyrecipes.com
SPINACH & CHEESE STUFFED CHICKEN BREAST | HEALTHY …
From healthyfitnessmeals.com
STUFFED CHICKEN BREAST RECIPE (WITH SPINACH & CHEESE) …
From thekitchn.com
SPINACH & BOURSIN CHEESE STUFFED CHICKEN BREASTS
HASSELBACK CHICKEN WITH SPINACH BOURSIN CHEESE STUFFING
From pudgefactor.com
5/5 (6)Total Time 40 minsCategory Dinner, Main CourseCalories 295 per serving
BOURSIN CHEESE PASTA - WONDERMOM WANNABE
From wondermomwannabe.com
TOP 43 POUNDED STUFFED CHICKEN BREAST RECIPES
From alhikmahfm.dixiesewing.com
BOURSIN CHICKEN • SALT & LAVENDER
From saltandlavender.com
STUFFED COTTAGE CHEESE SPINACH CHICKEN THIGHS - ESMESALON.COM
From esmesalon.com
NANCY FULLER'S BONELESS CHICKEN BREASTS WITH BOURSIN
From rachaelrayshow.com
15 BEST CHICKEN BREAST RECIPES - TASTING TABLE
From tastingtable.com
10 BEST BOURSIN CHEESE STUFFED CHICKEN BREAST RECIPES - YUMMLY
From yummly.com
BOURSIN-STUFFED CHICKEN RECIPE - BEST STUFFED CHICKEN - DELISH
From delish.com
10 BEST CHICKEN WITH BOURSIN CHEESE RECIPES | YUMMLY
From yummly.com
STUFFED CHICKEN BREAST WITH CREAM CHEESE & SPINACH
From greenpan.co.uk
10 BEST BOURSIN CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN STUFFED PEPPERS (MEXICAN FLAVORS!) - WHOLESOME YUM
From wholesomeyum.com
STUFFED CHICKEN BREAST WITH SPINACH AND CHEESE RECIPE | TILDA RICE …
From tilda.com
SPINACH AND FETA STUFFED CHICKEN RECIPE | HELLOFRESH
From hellofresh.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love