Stuffed Herbed Chicken With Boursin Cheese Food

BOURSIN-STUFFED CHICKEN

Boursin-Stuffed Chicken image

Mozzarella makes this chicken extra cheesy.

Time 50m

Yield 4

Number Of Ingredients 6

Ingredients

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 c. shredded mozzarella
4 slices prosciutto

Steps:

Preheat oven to 400°.
Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken.
Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

STUFFED HERBED CHICKEN WITH BOURSIN CHEESE

Stuffed Herbed Chicken With Boursin Cheese image

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

Ingredients

2 (1/2 lb) boneless skinless chicken breast half
fresh basil leaf (or other green, beet green, swiss chard, spinach, oregano, enough to cover each breast)
2 tablespoons walnuts, finely chopped
2 1/2 ounces light boursin cheese, room temperature (or 2.5 oz of other herbed cream cheese)
1/3 cup breadcrumbs
3 tablespoons parmesan cheese (freshly grated)
1 egg, beaten well
salt
pepper

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.

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