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 BOURSIN CHEESE AND SPINACH
I created this recipe years ago, and during the past year have seen similar ones in newer cookbooks. While the recipe calls for Boursin cheese, I made it recently with the Tipsy Boursin Cheese recipe posted on this site and it is just as good as when made with the real thing. The stuffing also makes wonderful stuffed mushrooms. I prefer to take the breast off the bone so the spinach is lightly cooked, but it can be made with the bone in - just bake it longer. Use the type of spinach you would buy for a salad and serve it with Jasmine or Basmati rice.
Provided by KK7707
Categories Chicken Breast
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
- Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
- Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
- Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
- Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
- Drizzle the skin lightly with olive oil.
- Place pan in oven and bake for approximately 45 minutes to 1 hour.
- If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
- Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.
Nutrition Facts : Calories 355.2, Fat 23.8, SaturatedFat 5.3, Cholesterol 92.8, Sodium 147.6, Carbohydrate 2.6, Fiber 1.6, Sugar 0.3, Protein 32.3
ROAST CHICKEN WITH RICE AND PINE NUT STUFFING
Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in.... otherwise I really don't need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
- In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
- Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.
Nutrition Facts : Calories 868.6, Fat 52.3, SaturatedFat 17.7, Cholesterol 203, Sodium 1118.5, Carbohydrate 50, Fiber 1.9, Sugar 6.9, Protein 47.9
FESTIVE STUFFED CHICKEN
Use leftover ingredients from Christmas including Boursin cheese, cranberry jelly and stuffing in this festive dish. Ideal for casual entertaining
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
- Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
- Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.
Nutrition Facts : Calories 589 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium
PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS
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
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.
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