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
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 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
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