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
BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 190C/375F/Gas 5.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
- Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
- Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
- Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
BOURSIN CHICKEN
Make and share this Boursin Chicken recipe from Food.com.
Provided by magster1
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion with a Tablespoon of olive oil in skillet and cook until translucent.
- add 1-2 more tablespoons of olive oil and add chicken breasts.
- Cook chicken in skillet until juices run clear, or it is pretty well cooked through.
- After chicken is browned on both sides add the can of broth and the white wine.
- Add the pepper and garlic to the chicken and broth.
- Bring entire skillet to a boil and add the Boursin Cheese.
- Break up the cheese into smaller peices and reduce to a simmer.
- Simmer about 15 mintutes until cheese is melted and creamy.
- Add the Parmesan and serve over rice or pasta!
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
BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS
Who needs to eat out when you can stay in and enjoy this savory dish, oozing with creamy Boursin cheese. It's perfect for a romantic evening in or a dinner party with friends. I usually serve with Truffle-Scented Mushroom Risotto for a delectable dinner combination.
Provided by VinoBaby
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- With a sharp fillet knife, cut a deep pocket horizontally in each chicken breast (taking care not to cut meat all the way through). The pockets should end up being about 3 inches long by 1 1/2 to 2 inches deep depending on breast size.
- Divide the chilled Boursin into 4 equal pieces. Place 1 piece in the center of each slice of prosciutto and roll up, enclosing the cheese. Stuff one roll inside the pocket of each chicken breast as deeply as possible. Press the edge of chicken pocket to seal. Gently season with salt and pepper. (Chicken breast may be refrigerated for later cooking at this point or individually wrapped and frozen.).
- Combine the flour and the Essence in a large bowl or plate. Beat the egg and the water in another bowl. Take the first breast and dust with flour, then dip in egg mixture. Gently shake to remove excess. Place breast in flour again and flip to coat completely then set aside. Repeat with each.
- Heat olive oil in a large oven-proof skillet over medium-high heat.* Gently add the chicken and brown on each side for 3 minutes. Place pan in the oven and bake the chicken for 7 to 10 minutes or until cooked through.**.
- Garnish with chopped fresh parsley. Serve with Truffle-Scented Mushroom Risotto or other savory side.
- *If you do not have a skillet large enough to hold all 4 breasts at once, you may work in batches, setting aside the first batch and covering with foil to keep warm.
- **If necessary, you may also transfer chicken to a large roasting pan or sheet.
Nutrition Facts : Calories 381.3, Fat 16.5, SaturatedFat 2.7, Cholesterol 121.3, Sodium 95.1, Carbohydrate 23.9, Fiber 0.8, Sugar 0.2, Protein 32
CHICKEN W/ BOURSIN & PARMA HAM
Gorgeous - NOT MY RECIPE, its from the website dinnerathome.co.uk, so its to their credit! I cooked it for my first dinner party age 25, made it with new potatoes, garlic carrots and hot bread with garlic butter and there was nothing left at the end!
Provided by summerberries
Time 30m
Yield Serves 4
Number Of Ingredients 0
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
Easy to do and tastes great.
Provided by xjoeix
Time 45m
Yield Serves 2
Number Of Ingredients 0
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.
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