BOURSIN STUFFED CHICKEN BREASTS
Chicken breasts filled with creamy Boursin cheese and wrapped in Prosciutto.
Provided by LIz Berg
Categories Entrees
Time 50m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 413 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 153 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 57 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 chicken breast, Sodium 1813 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FESTIVE STUFFED CHICKEN
Use leftover ingredients from Christmas including Boursin cheese, cranberry jelly and stuffing in this festive dish. Ideal for casual entertaining
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the stuffing mix, tip into a roasting tin, drizzle over the olive oil, season and roast for 30 mins.
- Cut the chicken breasts in half horizontally, carefully cutting halfway through, and open them out like a book. Spread 1 tbsp Boursin cheese and ½ tbsp cranberry inside each chicken breast. Close the breasts, then wrap each in a slice of Parma ham. Line a baking tray with foil and put the chicken breasts on top. Once the potatoes have been cooking for 10 mins, put the chicken tray in and cook for the remaining 20 mins.
- Remove the chicken and potatoes, and toss the potatoes with the lemon juice and rocket. Serve the oozing chicken breasts with the potatoes on the side.
Nutrition Facts : Calories 589 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 2.5 milligram of sodium
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
BOURSIN STUFFED CHICKEN BREASTS WITH PISTACHIO CRUST
I found this on the internet and it is a great company meal. Every time I have made this I have been asked for the recipe.
Provided by Eldeevee
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut any bits of fat or skin off chicken breasts.
- Lay breasts flat on cutting board and make a small pocket on the side.
- Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
- Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
- Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
- Serve with white wine sauce.
- White Wine Sauce:.
- In a heavy saucepan, melt butter and saute onion until translucent.
- Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
- Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
- Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
- Add salt and pepper.
- Serve with chicken.
PISTACHIO AND HERB STUFFED CHICKEN BREASTS
For a change of pace chhicken breasts, moist and full of flavor. Company worthy. Found on the internet and became one of my favs. Serve over mushroom cream sauce and asparagus w/ blue cheese and bacon crumbles and it's an entree to remember. Make it super special and serve it over a tomato cream sauce.
Provided by HelenG
Categories Chicken
Time 45m
Yield 8 breasts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine lemon rind and juice, basil, mint, nuts, garlic, 1/2 cup cheese and oil in a blender or food processor. Pulse until a paste is formed, stir frequently.
- Preheat oven to 350 degrees. Line a baking sheet with foil and place chicken on sheet. Carefully lift the skin of a chicken breast and insert a lemon slice. Add 1 generous tablespoon herb paste on top of lemon slice.
- Gently push on top of skin to distribute paste over breast. Sprinkle stuffed breasts with parmesan cheese. Bake chicken for 30 minutes, or until juices run clear. It may take longer to cook depending on the size of the breasts.
Nutrition Facts : Calories 369.4, Fat 29.4, SaturatedFat 5.8, Cholesterol 52.5, Sodium 214.9, Carbohydrate 6.9, Fiber 2.8, Sugar 1.3, Protein 21.6
PISTACHIO-CRUSTED CHICKEN BREASTS
As a salesperson in the medical field, I'm often in hospitals during the lunch hour. One day, I was fortunate to sample this great dish. The chef wouldn't share the recipe, so I came up with my own tasty version.-Bibi Gromling, Flagler Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken breasts to 1/2-in. thickness. Sprinkle with salt and pepper., In a shallow bowl, combine pistachios and tarragon. Place flour and eggs in separate bowls. Coat chicken with flour, then dip in eggs and coat with pistachio mixture., In a large skillet, cook chicken in butter in batches over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, stir in flour until blended. Gradually add the wine, cream, tarragon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts :
PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
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