Boursin Stuffed Chicken Breasts Easy Recipes

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BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!



Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux! image

Delicious chicken breasts, wrapped in bacon or pancetta to ensure they remain moist, stuffed with Boursin garlic & herb cheese and then roasted with cherry tomatoes on the vine......delectable! I have posted this recipe for two - obviously it is VERY easy to increase the quantities for more people. Serve with a selection of seasonal vegetables & a jacket potato for an all year round simple & impressive supper dish. These can be frozen at the stuffed and bacon wrapped stage - I often have at least a dozen, individually wrapped in cling film in the freezer. They take about 4-5 hours to defrost, so make sure you take them out of the freezer in time! A tip: I sometimes add a dollop of creme fraiche and a little white wine to the juices, to make an unctious wine sauce - this is optional, but delicious if you fancy a creamy sauce with these stuffed chicken breasts.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 11

2 large boneless skinless chicken breasts
100 g boursin cheese or 100 g local garlic & herb spreadable cheese
6 slices smoked streaky bacon or 2 -4 slices pancetta
1 teaspoon olive oil
10 -12 cherry tomatoes, on the vine
salt
fresh ground black pepper
1/2 lemon, juice of
2 tablespoons creme fraiche (optional)
white wine (optional)
watercress

Steps:

  • Pre-heat the oven to 190C/375F/Gas 5.
  • Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
  • Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
  • Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
  • Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
  • Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
  • Gently lift them into the oiled oven dish.
  • Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
  • If using the lemon juice, pour over the top of the chicken breasts now.
  • Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
  • Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
  • Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
  • Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
  • Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
  • TO FREEZE:.
  • As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
  • Cook as above.
  • Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

BOURSIN-STUFFED CHICKEN



Boursin-Stuffed Chicken image

Mozzarella makes this chicken extra cheesy.

Categories     stuffed chicken recipes

Time 50m

Yield 4

Number Of Ingredients 6

4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 package Boursin cheese or herbed goat cheese, 4 oz.
1/2 c. shredded mozzarella
4 slices prosciutto

Steps:

  • Preheat oven to 400°.
  • Using a meat tenderizer, pound the chicken until 1/4" thick. Pat dry and liberally season it with salt and pepper on both sides. Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese, and roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn't unravel. Repeat with each piece of chicken.
  • Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

SPINACH STUFFED CHICKEN BREAST RECIPE



Spinach Stuffed Chicken Breast Recipe image

Spinach Stuffed Chicken Breast is a simple recipe that's healthy (around 400 calories per chicken breast), made in under 30 minutes, and done in just ONE PAN! Chicken stuffed with simple spinach dip is one of our all-time favorite easy chicken recipes.

Provided by Becky Hardin

Categories     Main Course

Time 20m

Number Of Ingredients 7

4 chicken breasts
salt and pepper to taste
2 tablespoons butter
1.5 tablespoons canola peanut or olive oil
2 cups fresh baby spinach leaves
1 5.2 ounce package garlic-herb cheese (such as Boursin cheese)
½ cup dry white wine optional

Steps:

  • Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
  • Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
  • Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
  • In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
  • Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
  • Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
  • Enjoy!

Nutrition Facts : Calories 402 kcal, Carbohydrate 2 g, Protein 51 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 190 mg, Sodium 548 mg, Sugar 1 g, ServingSize 1 serving

BOURSIN STUFFED CHICKEN BREASTS EASY!



Boursin Stuffed Chicken Breasts Easy! image

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

1 boneless skinless chicken breast half
spinach or basil leaves, enough to cover each chicken breast
2 tablespoons walnuts, toasted and chopped finely
boursin cheese
1 ounce cream cheese, softened
1 garlic clove, minced
2 teaspoons fresh parsley, minced fine
2 teaspoons fresh chives, chopped fine
1 pinch cayenne pepper
1/8 teaspoon freshly cracked black peppercorns
1 pinch kosher salt
2 tablespoons fine breadcrumbs

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

CHICKEN W/ BOURSIN & PARMA HAM



Chicken w/ Boursin & Parma Ham image

Gorgeous - NOT MY RECIPE, its from the website dinnerathome.co.uk, so its to their credit! I cooked it for my first dinner party age 25, made it with new potatoes, garlic carrots and hot bread with garlic butter and there was nothing left at the end!

Provided by summerberries

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Slice through the chicken breast but not quite right through and stuff each one with some Boursin. Try to reclose the chicken breast so that the cheese won't spill out.
  • Lie two slices of Parma Ham next to each other and then lie the stuffed chicken breast on it and wrap it up nice and tight.
  • Heat the olive oil in a heavy based pan and fry the wrapped chicken on both sides for around 2/3 minutes each side. You just want to brown the Parma Ham.
  • Pop into an oven proof open dish (which can be put on the hob later) then splash the wine in to the frying pan to deglaze any juices and then tip over the chicken and pop in the oven.
  • This will need cooking for around 20 minutes
  • When cooked, transfer the chicken to a serving plate and keep warm.
  • Put the oven proof dish on the hob (don't worry if some Boursin has spilled out!) and add the stock. Bubble away for 5 mins until reduced to half, add a tablespoon of Boursin, mix in and then pour over the chicken.
  • Best served with mash and baby veg! Enjoy!

BOURSIN STUFFED CHICKEN BREASTS



Boursin Stuffed Chicken Breasts image

Chicken breasts filled with creamy Boursin cheese and wrapped in Prosciutto.

Provided by LIz Berg

Categories     Entrees

Time 50m

Number Of Ingredients 6

Olive oil, for drizzling
Salt and pepper
4 boneless, skinless chicken breasts without tenders
5.4 ounce box of Boursin garlic and herb cheese
4-8 slices Prosciutto
Lemon, optional

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

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