Pine Nut Encrusted Boursin Stuffed Chicken Wroasted Red Pepper Food

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
• Coat chicken in Egg Beaters and dredge in bread crumb mixture
• Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
• Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
• Serve chicken topped with jarred pesto sauce or heated marinara sauce.

BOURSIN-PROSCIUTTO STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts flat between wax paper to 1/4 inch thickness. Rub chicken breasts with salt and pepper.
• Spread half the Boursin cheese over the underside of each chicken breasts. Layer on one prosciutto slice per breast. Add on top the remainder of the cheese.
• Fold chicken breast over the prosciutto and cheese and tuck in the ends. Secure with toothpicks as needed.
• Mix butter and paprika together. Brush the mixture over the stuffed chicken breasts.
• Bake in a preheated oven for 30 minutes at 350°F Cook for 15-20 minutes until the chicken breasts reach an internal temperature of 175°F.

BOURSIN STUFFED CHICKEN BREASTS EASY!

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.

PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Combine wine, garlic, 2 teaspoons salt, savory and rosemary in a small bowl.
• Place half the marinade in a heavy duty plastic zip lock bag.
• Cover and refrigerate the remaining marinade until ready to bake the chicken.
• Add the chicken to the bag, tossing to coat.
• Refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F.
• Combine breadcrumbs, pine nuts, paprika and remaining ½ teaspoon of salt.
• Roll chicken in the breadcrumb mixture.
• Throw out the marinade the chicken was sitting in.
• Place the chicken on a lightly greased baking pan, or on a pan covered in parchment paper.
• Drizzle with olive oil.
• Bake the chicken, covered, for 45 minutes.
• Uncover and pour reserved marinade over chicken.
• Bake, uncovered, for 1 hour or until chicken is done and golden brown.