Herbed Chicken With Boursin Pizza Food

HERBED CHICKEN WITH BOURSIN PIZZA

Steps:

• Prepare Commeal Crust.
• Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl.
• Transfer wine mixture to large resealable plastic food storage bag.
• Add chicken to bag; seal bag and knead to coat chicken with marinade.
• Place in refrigerator and marinate at least 2 hours or overnight.
• Remove chicken from marinade; discard remaining marinade.
• Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
• Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center.
• Remove chicken to cutting board.
• When chicken is cool enough to handle cut into 1/2-inch pieces.
• Preheat oven to 450°F degrees.
• Brush dough with remaining 1 tablespoon olive oil.
• Top with chicken, Boursin cheese, basil an chives.
• Bake 18 to 20 minutes or until crust is golden brown and cheese is melted.

CHICKEN WITH BOURSIN WRAPPED IN PROSCIUTTO

Steps:

• Special equipment: Bamboo skewers
• Preheat oven to 325 degrees F.
• Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.

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.

CHICKEN WITH BOURSIN CHEESE

Steps:

• Dip spinach leaves briefly in boiling water to blanch; drain and towel dry.
• Pound chicken breasts evenly between 2 sheets plastic wrap to 1/4-inch thick being careful not to tear or break through the flesh. Season chicken with salt and pepper, cover with blanched spinach; spread with Boursin cheese, tuck in sides and roll up stuffed chicken as tightly as possible.
• Refrigerate seam side down in a greased baking dish covered for at least 3 hours or overnight.
• When ready to bake brush the stuffed rolled chicken with melted butter, roll in bread crumbs and bake at 350F gas mark 4. 180 degree C for 30 to 35 minutes or until chicken is completely cooked. Let rest 5 minutes before slicing into 1/2-inch thick servings.
• to make the boursin cheese combine cream cheese, garlic, parsley, chives, cayenne pepper, black pepper, salt and walnuts. Cover at room temperature for at least an hour or overnight to blend flavors.

CREAMY BOURSIN® ORZO WITH CHICKEN AND MUSHROOMS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Season chicken with seasoning salt and add to skillet; saute until no longer pink in the center and the juices run clear, 7 to 8 minutes. Remove chicken to a plate.
• Melt remaining 1 tablespoon butter in the skillet. Add mushrooms and saute until tender, 3 to 4 minutes. Remove mushrooms to a plate.
• Place onion in the skillet and saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute. Add uncooked orzo; cook and stir until toasted and fragrant, about 4 minutes. Add 2 cups chicken broth, salt, and pepper. Mix well, reduce heat to medium-low, and bring to a simmer. Cook until orzo is tender, 8 to 10 minutes, adding more chicken broth if needed.
• Reduce heat to low and stir in garlic and herb cheese spread until completely melted. Add chicken and mushrooms and mix until well combined. Garnish with parsley.