Stuffed Herbed Chicken with Boursin Cheese
This is a great cheese chicken, moist and delicious! Use the freshest ingredients for the best taste.
Boursin cheese is usually in the deli department or in stores that carry good cheeses!
- 2 skinless boneless chicken breasts (halves 1/2 pound)
- 1 leaf fresh basil leaves AND/OR (green beet green swiss chard spinach enough to cover each chicken breast)
- 2 tbsps toasted walnuts or pecans(finely chopped)
- 2 -12 ozs garlic (boursin, herb cheese or 2.5 oz of herbed cream cheese recipe see below- room temperature)
- 1/3 cup bread crumbs ( I used Italian Panko Crumbs)
- 3-5 tbsps grated parmesan cheese
- 1 beaten egg
- fresh parsley
- flour for coating
Recipe for your own herbed cream cheese:
- 2 -12 ozs cream cheese (softened)
- 1 garlic cloves (minced)
- 3 tsps fresh parsley (minced)
- 3 tsps chives (fresh, minced)
- 1 pinch cayenne
- 1/4 tsp black peppercorns (freshly cracked)
- 1 pinch salt
Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves or other greens and fresh parsley. 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.
Put some flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs.
Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 30-45 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Let rest for 5 minutes before serving.
Makes 2-4 servings