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Chicken breasts with herb Boursin


I was Mooching around my local supermarket  the other afternoon, looking for something easy but different  to prepare for a couple of friends who I had invited over for drinks and a light supper.I had already stuck a couple of chicken breasts in the trolley when I found myself staring at the vast array of cheeses on offer. I was about to go for the Gorgonzola which is always a good standby for sauces, when a bright sales girl – she must have been  new – asked if I had ever tried the Borsin? She apparently had, and suggested that I should also try it because she knew I was going to like it.

I did not have the heart to dampen such enthusiasm by enlightening her on the merits of the other far superior cream cheeses on display; so I humbly accepted her choice of the garlic and herb product.

Her eagerness was infectious and I had decided before I left the store what my recipe would be. Sadly, I doubt that her exuberance will last before she becomes like the other sales personnel in that particular shop, who prefer to scurry away rather than say good day let alone direct a customer.

Chicken breasts stuffed with  herb Boursin

Ingredients
2 whole med. chicken breasts skinned, boned, and halved
lengthwise
1 (5 oz.) pkg. Boursin cheese with garlic and herbs, softened
1 tbsp. flour
1/4 cup. shredded carrots
1/4 cup. chopped walnuts
1/4 cup. parsley
1/3 cup. dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. melted butter

Preparation
 Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Pound with flat side of mallet lightly. Work from center to form square. Remove plastic wrap and repeat with remaining chicken halves.
In small bowl beat together boursin cheese and flour until smooth. Stir in carrots, walnuts and 2 tablespoons parsley. Place 1/4 of cheese mixture on each pounded chicken breast half.
Roll like jelly roll; secure with toothpick.
For coating, in small bowl stir remaining parsley and bread crumbs and grated parmesan cheese. Brush chicken with butter. Roll chicken in breading. Place seam side down on wire rack in pan. Sprinkle with remaining coating. Bake at 350 degrees for 40-45 minutes.
 

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