BOURSIN-STUFFED CHICKEN
Mozzarella makes this chicken extra cheesy.
Categories stuffed chicken recipes
Time 50m
Yield 4
Number Of Ingredients 6
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.
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
BOURSIN-PROSCIUTTO STUFFED CHICKEN BREASTS
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
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
CHICKEN WITH BOURSIN WRAPPED IN PROSCIUTTO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 18 appetizers
Number Of Ingredients 5
Steps:
- Special equipment: Bamboo skewers
- Preheat oven to 325 degrees F.
- Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done.
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- Preheat the oven to 425°. Heat a large, deep skillet until hot to the touch. Add the spinach and cook over high heat, tossing, until wilted, about 1 minute. Transfer the spinach to a colander and let cool slightly. Press out as much of the liquid as possible.
- Season the chicken with salt and pepper and sprinkle with the dill. Place 2 slices of prosciutto on each chicken cutlet. Top with the spinach and place 1 piece of Boursin on each cutlet. Roll the chicken cutlets up lengthwise and secure in 2 or 3 places with toothpicks. Season with salt and pepper and dust with flour, tapping off any excess.
- Wipe out the skillet, add the olive oil and heat until shimmering. Add the stuffed chicken and cook over high heat until golden on the bottom, about 4 minutes. Turn the cutlets and cook for 2 minutes longer. Add the wine and stock to the skillet, cover and bake in the oven for about 12 minutes, or until the chicken is cooked through. Transfer the chicken to a platter and remove the toothpicks. Cover with foil and keep warm.
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