BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!
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
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
Mozzarella makes this chicken extra cheesy.
Categories stuffed chicken recipes
Time 50m
Yield 4
Number Of Ingredients 6
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 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
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!
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
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
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
Chicken breasts filled with creamy Boursin cheese and wrapped in Prosciutto.
Provided by LIz Berg
Categories Entrees
Time 50m
Number Of Ingredients 6
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
More about "boursin stuffed chicken breasts easy recipes"
BOURSIN MUSHROOM CHICKEN BREASTS - GREAT RECIPES WITH AN ...
From eatmorefoodproject.com
4/5 (1)Total Time 35 minsServings 6Calories 578 per serving
10 BEST BOURSIN CHEESE STUFFED CHICKEN BREAST RECIPES | YUMMLY
From yummly.com
BOURSIN-STUFFED CHICKEN | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 287 per servingTotal Time 1 hr 10 mins
- Rinse the chicken; pat dry with paper towels. Place each chicken breast half between 2 pieces of heavy plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/4 to 1/8 inch thickness. Remove plastic wrap.
- In a small mixing bowl stir together the Boursin cheese and flour until smooth. Stir in the carrot, walnuts, and 2 tablespoons of the snipped parsley. Place one-fourth of the cheese mixture on each pounded chicken breast half.
- To roll up the chicken, fold in 2 opposite sides, then roll up. Press edges to seal. Repeat to make 4 bundles.
- For coating, in a small mixing bowl stir together the remaining parsley, the fine dry bread crumbs, and Parmesan cheese. Brush the chicken bundles with the milk. Roll bundles in the crumb mixture to coat. Place chicken bundles, seam sides down, on a wire rack in an 8x8x2-inch baking pan. Sprinkle with any remaining crumb mixture.
BOURSIN CHICKEN ROLL UPS WRAPPED IN PANCETTA - EASY RECIPES
From thecookierookie.com
4.5/5 (11)Total Time 45 minsCategory Main CourseCalories 309 per serving
- Pat the chicken dry and season it with salt and pepper on both sides. Place one teaspoon of Boursin cheese at the largest end of each chicken cutlet. Sprinkle mozzarella over each cutlet. Roll each breast cutlet up starting at the Boursin-cheese end. Wrap each chicken rollup with one pancetta strip and place in the baking dish, seam-side down. Brush the chicken with olive oil and sprinkle with your favorite herb blend.
- Bake at 400F for 30 minutes or until a meat thermometer registers 160F internal temperature. Remove from the oven, cover lightly with foil and let rest for 5-10 minutes.
BOURSIN STUFFED CHICKEN WITH ASPARAGUS - THE DIZZY COOK
From thedizzycook.com
5/5 (6)Total Time 30 minsCategory DinnerCalories 167 per serving
- Preheat oven to 400 degrees F. If you can't find thin-sliced chicken breasts, cut the boneless chicken breasts in half by slicing through the sides of the breast. If you start with 2 large, this should give you 4 chicken breasts. Place the breast between parchment paper and pound it out to get at least 1/4"-1/2" thickness. The thinner you get it, the easier it will be to roll...so get out some of that stress! Sprinkle a little bit of salt and pepper on both sides of your chicken breasts.
- Spread the chicken breasts with a thin layer of Boursin cheese and place the asparagus spears on one end of the breast (I used about 3-4 spears per chicken breast). Carefully roll the side that you put the asparagus spears on until the chicken is completely rolled. Place on a baking sheet lined with parchment paper, seam side down. You shouldn't need toothpicks...it should just stay. However, if you perhaps didn't pound out your chicken breasts enough you may need to toothpicks to secure everything together.
- Mix together the dijon mustard and garlic and spread that on top of each roll up, fully covering in the top as best as possible. Add more fresh pepper if you'd like.
- Bake at 400 degrees F for 20 minutes until chicken is cooked through and slightly brown on top. Serve warm.
ROASTED CHICKEN BREASTS WITH BOURSIN - OUR HAPPY MESS
From ourhappymess.com
5/5 (25)Total Time 25 minsCategory Main CourseCalories 412 per serving
- Create a pocket under the skin of each chicken breast by gently separating the skin from the flesh, with a spoon or fingers. Try to leave the sides attached as much as possible to prevent the cheese from oozing out.
- Using a spoon or your hands, stuff about 2 tablespoons of Boursin under the skin of each chicken breast. Replace the skin and squish around to evenly distribute the cheese.
- Place the breasts onto the lined baking sheet and roast for 20-30 minutes until chicken is no longer pink. Bone-in breasts will take a bit longer than boneless.
BOURSIN STUFFED CHICKEN BREASTS EASY! RECIPE - FOOD.COM
From pinterest.com
5/5 (3)Servings 2
EASY + DELICIOUS BAKED BOURSIN CHICKEN | JULIE BLANNER
From julieblanner.com
Cuisine American, FrenchTotal Time 35 minsCategory Entree, Main CourseCalories 631 per serving
HEALTHY STUFFED CHICKEN RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
Reviews 20Estimated Reading Time 4 mins
10 BEST BOURSIN CHEESE STUFFED CHICKEN BREAST RECIPES | YUMMLY
BOURSIN STUFFED CHICKEN BREASTS WRAPPED IN BACON ...
From foodnessgracious.com
Cuisine AmericanCategory Main CourseServings 4Total Time 50 mins
BOURSIN STUFFED CHICKEN BREASTS EASY - ALL INFORMATION ...
From therecipes.info
SPICY BAKED CHICKEN BREAST RECIPES : SPICY FRIED CHICKEN ...
From cooler-picnic.blogspot.com
BOURSIN STUFFED CHICKEN BREASTS EASY! ARCHIVES - 300,000 ...
From recipefuel.com
BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE RECIPES
From tfrecipes.com
BOURSIN STUFFED CHICKEN BREASTS EASY! RECIPE
From recipenode.com
STUFFED HERBED CHICKEN WITH BOURSIN CHEESE / BOURSIN ...
From pioneerwomanshoes.blogspot.com
10 BEST BOURSIN CHEESE CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #main-dish #eggs-dairy #poultry #1-day-or-more #dinner-party #cheese #chicken #dietary #meat #brunch #number-of-servings
You'll also love