Poulet Au Fromage Boursin Chicken W Boursin Cheese Recipes

BOURSIN CHEESE CLONE WITH RECIPE

Steps:

• 1. Have cheeses and butter at room temperature. Crush garlic & mix with cheeses and butter. Add herbs and spices or Souper Spices Herbal Dip Blend, mix well. Refridgerate for at least 2 hours to incorporate the flavors. Pack into a containers just large enough to hold the Boursin you want to use and freeze. To serve, bring to room temperature.
• 2. Slice chicken breasts, as many as you need, season, and just stuff with cheese mixture OR pound out, spread on and roll up and secure with toothpicks. Layer in crock pot, pour 1/2 cup dry white wine or chicken broth and cook on high for 6 hours. You can also top your baked potato with this or serve on crackers.
• 3. For more slow cooker recipes go to https://www.top10slowcookerrecipes.co.uk https://www.souperspices.com https://www.etsy.com/shop/Souperspices

CHICKEN WITH BOURSIN MUSHROOM SAUCE

Steps:

• Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
• Cook the chicken in a large skillet on medium-high heat with the vegetable oil until brown on one side, about 5 minutes.
• Flip over, reduce heat to medium and cover. Cook about 15 minutes more, or until the chicken reaches 160 degrees F. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat).
• Add the mushrooms and butter to the pan.
• Add the shallot and cook until it begins to soften, about 1 minute.
• Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
• Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
• Pour the Boursin sauce over the chicken. Enjoy!

CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH

Steps:

• Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
• Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
• Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
• Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
• Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
• Drizzle the skin lightly with olive oil.
• Place pan in oven and bake for approximately 45 minutes to 1 hour.
• If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
• Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

POULET AU FROMAGE BOURSIN (CHICKEN W/ BOURSIN CHEESE)

Steps:

• Warm oil in a 9" saute pan over High heat.
• When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning. Transfer to a plate and keep warm.
• Wipe the pan clean of oil.
• Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
• Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
• Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
• Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
• Serve chicken topped with Boursin sauce.