Pine Nut Encrusted Boursin Stuffed Chicken Wroasted Red Pepper Food

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PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS



Parmesan and Pine-Nut Crusted Chicken Breasts image

Regular old Parmesean breaded chicken gets a makeover with red pepper and pine nuts. You'll be amazed at the delicious flavor and wonderful texture the nuts add to the breading.

Provided by mdosborne26

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup Italian seasoned breadcrumbs
1/4 cup shredded parmesan cheese
3 tablespoons pine nuts
1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
2 garlic cloves, minced
4 boneless skinless chicken breasts, pounded thin
1/4 cup Egg Beaters egg substitute
2 tablespoons olive oil

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



Boursin-Prosciutto Stuffed Chicken Breasts image

Boursin and Proscuitto stuffed chicken breasts make a quick and mouthwatering entree for any meal and occasion.

Provided by gailanng

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (5 1/4 ounce) package boursin cheese with garlic & fine herbs cheese
6 pieces prosciutto, thinly sliced
2 tablespoons butter, melted
2 teaspoons sweet paprika

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.

Nutrition Facts : Calories 253.3, Fat 13.1, SaturatedFat 6.9, Cholesterol 101.6, Sodium 798.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.1, Protein 30.1

BOURSIN STUFFED CHICKEN BREASTS EASY!



Boursin Stuffed Chicken Breasts Easy! image

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

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

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

PINE NUT CRUSTED CHICKEN WITH GARLIC AND WHITE WINE



Pine Nut Crusted Chicken with Garlic and White Wine image

Make and share this Pine Nut Crusted Chicken with Garlic and White Wine recipe from Food.com.

Provided by Mirj2338

Categories     Chicken

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups white wine
4 cloves garlic, chopped
2 1/2 teaspoons salt, divided
1/2 teaspoon dried savory or 1/2 teaspoon thyme
1/2 teaspoon dried rosemary
1 (4 lb) chicken, cut into 8 pieces
1/2 cup dry breadcrumbs
4 ounces pine nuts, ground
1 teaspoon paprika

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.

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