Boursin Prosciutto Stuffed Chicken Breasts Recipes

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BOURSIN-STUFFED CHICKEN



Boursin-Stuffed Chicken image

Mozzarella makes this chicken extra cheesy.

Categories     stuffed chicken recipes

Time 50m

Yield 4

Number Of Ingredients 6

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.

PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO



Prosciutto-Stuffed Baked Chicken Breasts with Pesto image

Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
4 boneless, skinless chicken breasts
salt and pepper to taste
4 slices smoked provolone cheese
4 thin slices prosciutto
½ cup pesto
8 cherry tomatoes, quartered
2 ⅔ tablespoons Italian-seasoned bread crumbs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
  • Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
  • Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS



Boursin and Prosciutto-Stuffed Chicken Breasts image

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

4 large boneless skinless chicken breast halves
4 slices prosciutto
5 ounces boursin cheese
1 large egg
2 teaspoons water
1 cup all-purpose flour
1 tablespoon Emeril's Original Essence
1/4 cup olive oil
salt
pepper
chopped fresh parsley (to garnish)

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-Prosciutto Stuffed Chicken Breasts image

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

6 boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (5 1/4 ounce) package boursin cheese with garlic & fine herbs cheese
6 pieces prosciutto, thinly sliced
2 tablespoons butter, melted
2 teaspoons sweet paprika

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



Chicken with Boursin Wrapped in Prosciutto image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 40m

Yield 18 appetizers

Number Of Ingredients 5

6 boneless chicken breasts, each cut into 3 (1 1/2-inch) wide strips
Freshly ground black pepper
1 teaspoon garlic powder
1 small wheel herb cheese (about 5 ounces) (recommended: Boursin)
18 slices prosciutto, thinly sliced

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.

PROSCIUTTO-WRAPPED CHICKEN BREASTS WITH HERBED GOAT CHEESE



Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese image

This recipe is so good and surprisingly easy. The chicken comes out of the oven crispy yet stays moist with an indulgent filling. Chicken can be stuffed and wrapped the night before; ideal for entertaining! I like to serve this with pasta or with mashed potatoes and a quick pan gravy. Carbohydrate conscious? This recipe also goes great with a salad of mixed greens and vinaigrette.

Provided by stefychefy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 shallots, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon of olive oil on a baking sheet, and set aside.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots, and cook until they turn translucent, about 3 minutes. Stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil; stir until well combined.
  • With a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit, and expand the slit to form a pocket in the breast meat. With your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
  • Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. Turn the chicken breasts over after 20 minutes.

Nutrition Facts : Calories 402 calories, Carbohydrate 10.4 g, Cholesterol 105.5 mg, Fat 24 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 11.2 g, Sodium 530.2 mg, Sugar 5.8 g

BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!



Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux! image

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

2 large boneless skinless chicken breasts
100 g boursin cheese or 100 g local garlic & herb spreadable cheese
6 slices smoked streaky bacon or 2 -4 slices pancetta
1 teaspoon olive oil
10 -12 cherry tomatoes, on the vine
salt
fresh ground black pepper
1/2 lemon, juice of
2 tablespoons creme fraiche (optional)
white wine (optional)
watercress

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.

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