Boursin Stuffed Chicken Recipes

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.

BOURSIN STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350°.
• Make a pocket in each chicken breast by cutting a slit horizontally through each piece, leaving all sides, except the opening intact.
• Season the exteriors with salt and pepper, and place 1/4 of the cheese in the center of each breast. I cut the round of cheese in half from top to bottom, then cut horizontally to make 4 half-moon-shaped pieces of cheese.
• Wrap each breast with a slice or two of prosciutto, depending on the size of the breasts. It will adhere to itself as you wrap.
• Drizzle some olive oil into a large skillet and heat the pan. Add chicken and brown on each side.
• Then move the chicken to the oven and cook until the chicken reaches 180 degrees, 10-15 minutes. Drizzle with a little fresh lemon juice if desired and serve.

BOURSIN-STUFFED CHICKEN

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.

CHICKEN W/ BOURSIN & PARMA HAM

Steps:

• Slice through the chicken breast but not quite right through and stuff each one with some Boursin. Try to reclose the chicken breast so that the cheese won't spill out.
• Lie two slices of Parma Ham next to each other and then lie the stuffed chicken breast on it and wrap it up nice and tight.
• Heat the olive oil in a heavy based pan and fry the wrapped chicken on both sides for around 2/3 minutes each side. You just want to brown the Parma Ham.
• Pop into an oven proof open dish (which can be put on the hob later) then splash the wine in to the frying pan to deglaze any juices and then tip over the chicken and pop in the oven.
• This will need cooking for around 20 minutes
• When cooked, transfer the chicken to a serving plate and keep warm.
• Put the oven proof dish on the hob (don't worry if some Boursin has spilled out!) and add the stock. Bubble away for 5 mins until reduced to half, add a tablespoon of Boursin, mix in and then pour over the chicken.
• Best served with mash and baby veg! Enjoy!

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.

CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH

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.