Boursin-Stuffed
Chicken
This
is one that I use for dinner parties. Serve it with garlic mashed
potatoes and roasted asparagus or sauteed spinach for a showy meal.
You can usually find boursin cheese in the specialty cheese section
of most supermarkets.
Four
chicken breasts
Two packages herb flavored boursin cheese
4 T butter or olive oil
two shallots, minced
¼ c chicken broth
¼ c white wine
Cut one
package of boursin into quarters. Shape each into a lozenge about
2 in. x 1 in. x ½ in. Wrap in plastic wrap and freeze for
at least two hours.
Heat
2 T butter or olive oil in a skillet. Add shallots and cook on low
heat. You will leave them to caramelize while you're rolling up
the chicken.
Wrap
each chicken breast in plastic wrap. With the smooth side of a meat
tenderizer or with a rolling pin, pound the chicken breast until
it is between ¼ and ½ in thick.
Heat
oven to 350?. Place 2 T butter or olive oil in a square glass baking
dish and place in oven to melt.
Cut three
lengths of kitchen string about 8 in. long and lay on a cutting
board. Place chicken breast on top. Remove frozen cheese from plastic
wrap and lay in the center of the chicken. Roll chicken around cheese,
tucking in the ends, and secure with the kitchen string. Repeat
for all four breasts.
Turn
up the heat under the shallots. Place the stuffed chicken breasts
in the skillet and brown on all sides. Remove Using tongs, lift
out of the skillet and place in the baking dish. Bake 20-30 minutes
or until meat is done.
When
the meat has about 10 minutes to go, turn the heat on under the
shallots. Add wine and broth, bring to a boil. Add second package
of boursin cheese, stir until melted. Remove the chicken from the
oven and set the chicken rolls on a platter; keep warm. Add the
pan juices to the mixture in the skillet. Cook 1 minute on medium
low heat.
Serve
chicken with the sauce over the top. Before serving, be sure to
cut off kitchen string so that guests don't have to deal with it.
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