Boneless, skinless chicken breasts, thinly battered, rolled up with herbed Boursin cheese spread and basil, topped with a parmesan crumb crust and baked.
Recently my dad was inspired to make chicken breasts stuffed with Boursin cheese using a recipe he found on the internet. If you’re unfamiliar with Boursin cheese, it’s essentially an all-natural soft cheese made from cow’s milk flavored with garlic and herbs.
With cream cheese and herbs you can easily make your own herb cheese; Using something like Boursin saves a step.
Stuffed chicken with herbs and Boursin cheese
We’re using chicken breasts for this recipe instead of already sliced chicken chops because when we pound the breasts thin, they spread out enough for us to roll them up.
ingredients
ingredients
-
2 (1/2 pound) skinless, boneless chicken breasts
-
Fresh basil leaves or other greens like beet greens, chard, spinach, enough to cover each chicken breast
-
2 tablespoon finely chopped toasted walnuts
-
2 1/2 ounces Boursin Garlic Herb Cheese (or 2.5 ounces Herb Cheese). cream cheese See recipe below), room temperature
-
1/3 Cup breadcrumbs
-
3 tablespoon grated parmesan cheese
-
1 eggwell beaten
-
Salt
-
pepper
herb cheese:
-
2 1/2 ounces cream cheesesoftened
-
1 clove garlicchopped
-
3 teaspoon fresh parsleychopped
-
3 teaspoon fresh chiveschopped
-
prize cayenne
-
1/4 teaspoon freshly cracked peppercorns
-
prize Salt
method
-
Pound the chicken breasts to 1/4 inch thickness:
Preheat oven to 350°F. Place each chicken breast between two sheets of plastic wrap on a cutting board and pound with a meat mallet until 1/4-inch thick.
-
Blanch basil:
Dip each basil leaf (or other bitter green leaf) in boiling water, drain and set aside.
-
Mix walnuts in boursin or cheese mixture:
If you’re not starting with Boursin Herb Cheese, make your own by mixing together the Herb Cheese ingredients above. Mix the walnuts into the cheese mixture, set aside.
-
Layer the chicken with cheese and basil, roll up:
Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese and walnut mixture on each breast, covering the top of the breasts. Layer the basil leaves on top. 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. Secure each breast with 2 toothpicks.
-
Dip in flour, egg and breadcrumbs:
Place the flour, beaten egg, and breadcrumbs on 3 separate shallow plates along with the Parmesan cheese. Dip each chicken breast roll first in the flour, then in the egg and finally in the Parmesan crumbs. (Skip this step if you are low carb and/or gluten free.)
-
Bake:
Place chicken breasts, seam-side down, in a greased casserole dish. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear and the chicken is lightly browned.
What is the temperature of cooked chicken?CONTINUE READING:
Leave to rest for 5 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 269 | calories |
| 18g | Fat |
| 10g | carbohydrates |
| 16g | protein |
