Best 18 Boursin Chicken Recipes

BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS - A DEUX!

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.

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.

BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS RECIPE - (3/5)

Steps:

• 1Pre-heat the oven to 190C/375F/Gas 5. 2 Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best. 3 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. 4 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. 5 Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll. 6 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. 7 Gently lift them into the oiled oven dish. 8 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.). 9 If using the lemon juice, pour over the top of the chicken breasts now. 10 Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.). 11 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. 12 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. 13 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! 14 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.).

BOURSIN CHICKEN

Steps:

• Saute onion with a Tablespoon of olive oil in skillet and cook until translucent.
• add 1-2 more tablespoons of olive oil and add chicken breasts.
• Cook chicken in skillet until juices run clear, or it is pretty well cooked through.
• After chicken is browned on both sides add the can of broth and the white wine.
• Add the pepper and garlic to the chicken and broth.
• Bring entire skillet to a boil and add the Boursin Cheese.
• Break up the cheese into smaller peices and reduce to a simmer.
• Simmer about 15 mintutes until cheese is melted and creamy.
• Add the Parmesan and serve over rice or pasta!

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

Steps:

• Preheat oven to 375F/190°C.
• Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
• Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
• Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• Gently place them into the oiled baking dish, seam side down.
• Arrange the tomatoes, haricots verts, and shallots around the chicken.
• Place a thyme sprig onto each breast.
• Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• Serve vineyard-style with a crusty baguette for mopping the juices.
• To Freeze:.
• Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.

CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN

Steps:

• Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
• Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
• Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
• Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
• Brush edges with milk, fold corners to the centre sealing edges.
• Brush with beaten egg or milk and bake for 35 minutes until golden brown.
• Eat warm or cold.

BOURSIN AND PROSCIUTTO-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees.
• With a sharp fillet knife, cut a deep pocket horizontally in each chicken breast (taking care not to cut meat all the way through). The pockets should end up being about 3 inches long by 1 1/2 to 2 inches deep depending on breast size.
• Divide the chilled Boursin into 4 equal pieces. Place 1 piece in the center of each slice of prosciutto and roll up, enclosing the cheese. Stuff one roll inside the pocket of each chicken breast as deeply as possible. Press the edge of chicken pocket to seal. Gently season with salt and pepper. (Chicken breast may be refrigerated for later cooking at this point or individually wrapped and frozen.).
• Combine the flour and the Essence in a large bowl or plate. Beat the egg and the water in another bowl. Take the first breast and dust with flour, then dip in egg mixture. Gently shake to remove excess. Place breast in flour again and flip to coat completely then set aside. Repeat with each.
• Heat olive oil in a large oven-proof skillet over medium-high heat.* Gently add the chicken and brown on each side for 3 minutes. Place pan in the oven and bake the chicken for 7 to 10 minutes or until cooked through.**.
• Garnish with chopped fresh parsley. Serve with Truffle-Scented Mushroom Risotto or other savory side.
• *If you do not have a skillet large enough to hold all 4 breasts at once, you may work in batches, setting aside the first batch and covering with foil to keep warm.
• **If necessary, you may also transfer chicken to a large roasting pan or sheet.

STUFFED HERBED CHICKEN WITH BOURSIN CHEESE

Steps:

• 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. 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 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. (Skip this step if you are going low carb and/or gluten-free.).
• Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 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.

BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 F and have a baking pan greased and ready to go.
• If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
• Pat dry and set aside on a plate.
• Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
• Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
• Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
• Next,place a nut coated cheese chunk on top of each chicken piece in the center.
• Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
• Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
• Meanwhile,combine wine,dressing,and jam in a small skillet.
• Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
• If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
• If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
• Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.

SPINACH AND BOURSIN STUFFED CHICKEN WITH ALFREDO SAUCE

Steps:

• With a meat mallet pound chicken until it is about the same thickness all over.
• Heat a little oil in a pan, add mushrooms and garlic, and cook until mushrooms are soft. In a small pan cook bacon until browned.
• In a large Saucepan bring some water to the boil, add spinach and cook until spinach wilts, drain, rinse under cold water, squeeze out any excess liquid.
• In a bowl combine spinach, mushrooms, bacon and boursin, mix until it is well combined. ( there should be enough heat left from mushrooms, to soften cheese, to mix evenly, if not just zap it for 20-30 seconds in the microwave, to make it easy to combine.).
• Dived mixture evenly between 4 breasts, Laying it on one half of the breast roll the other half over the top to cover and secure with tooth picks.
• Lightly oil the bottom of a baking dish, place chicken in, drizzle a little more oil over the top of each breast, bake in a pre-heated oven 180c, for about 40-50 Min's or until chicken is cooked. (cooking times will vary depending on the thickness of the breast.
• For the Sauce:.
• In a sauce pan add cream, butter and garlic powder, heat through making sure butter has melted, add Parmesan cheese, cream cheese and pepper to taste.
• Simmer on a low heat 15-20 Min's, This allows the cheese to be well and truly melted and really brings out the taste, the longer you simmer the sauce for, the more tasty it will be, just remember to stir from time to time.
• To serve cut chicken in half place on plate and pour sauce over. Alternatively slice chicken into pieces place on top of pasta and pour sauce over. MMmmmmm.

CHICKEN W/BOURSIN CHEESE IN ROASTED RED PEPPER SAU

Steps:

• Prepare the roasted red pepper sauce first by lightly coating the peppers in olive oil. Place in a 475 degree oven for 20-30 minutes. Allow to cool and remove skins. Puree in a blender until smooth (add a little olive oil for consistency). Next, butterfly the chicken breasts. In a small bowl, mix together the cheese, garlic powder, parsley, and black pepper. Spread over the entire chicken breast. Fold over and secure with string. Place in a pan and brown both sides. Once brown, take the chicken breasts out of the pan and place in a non-stick roasting pan. Cover with the roasted red pepper sauce. Bake at 375 degrees for 25 minutes until the chicken is thoroughly cooked. I serve this with smashed garlic mashed potatoes. Enjoy!

BAKED COD (OR CHICKEN) WITH BOURSIN HERB CHEESE

Steps:

• Preheat oven to 400 degrees F. Pour the 1 T melted butter into the baking dish and coat the bottom. Pat the fillets or chicken breasts dry and arrange in bottom of dish. Spread the Boursin cheese evenly over the tops. Pour the canned tomatoes over the tops. Sprinkle with the parmesan cheese. Bake, uncovered, in oven for 25 minutes.

BACON WRAPPED BOURSIN STUFFED CHICKEN BREASTS RECIPE - (2.9/5)

Steps:

• 1Pre-heat the oven to 190C/375F/Gas 5. 2 Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best. 3 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. 4 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. 5 Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll. 6 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. 7 Gently lift them into the oiled oven dish. 8 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.). 9 If using the lemon juice, pour over the top of the chicken breasts now. 10 Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.). 11 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. 12 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. 13 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! 14 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.).

HERBED CHICKEN WITH BOURSIN PIZZA

Steps:

• Prepare Commeal Crust.
• Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil and pepper in medium bowl.
• Transfer wine mixture to large resealable plastic food storage bag.
• Add chicken to bag; seal bag and knead to coat chicken with marinade.
• Place in refrigerator and marinate at least 2 hours or overnight.
• Remove chicken from marinade; discard remaining marinade.
• Spray large nonstick skillet with cooking spray; heat over medium heat until hot.
• Add chicken; cook and stir 12 to 15 minutes or until chicken is golden brown and no longer pink in center.
• Remove chicken to cutting board.
• When chicken is cool enough to handle cut into 1/2-inch pieces.
• Preheat oven to 450°F degrees.
• Brush dough with remaining 1 tablespoon olive oil.
• Top with chicken, Boursin cheese, basil an chives.
• Bake 18 to 20 minutes or until crust is golden brown and cheese is melted.

BOURSIN STUFFED CHICKEN BREASTS WITH PISTACHIO CRUST

Steps:

• Cut any bits of fat or skin off chicken breasts.
• Lay breasts flat on cutting board and make a small pocket on the side.
• Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
• Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
• Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
• Serve with white wine sauce.
• White Wine Sauce:.
• In a heavy saucepan, melt butter and saute onion until translucent.
• Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
• Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
• Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
• Add salt and pepper.
• Serve with chicken.

BOURSIN FILLED CHICKEN BREASTS

Steps:

• season chicken breasts with papper, melt butter in pan and saute each breast lightly on both sides till golden 2-3 minutes only then when cool enough, slit the breast along one side making a cavity, season insdie with salt and pepper and put on 1oz 2.5 g of boursin in each breast, wrap in foil and bake at 375F 190c until cooked (20-25 mins) meanwhile prepare the sauce: melt the butter in pan over a medium heat, put in the shallots and garlic and cook gently without colouring, stir in flour, dijon mustard and cook for one minute, put in glass of white wine, gradually add the milk stirring well (use whisk) add cream, cheese, herbs and seasoning. cook until thickened, then stir in the parsley and check the seasoning Remove chicken from foil and serve with the sauce. I find baby veg is nice with this one and small new potatoes,

CHICKEN W/SPINACH AND BOURSIN CHEESE

Steps:

• Take the chicken breasts and butterfly each of them. Pound lightly to flatten. In a small bowl, mix together the boursin cheese, pepper and parsley. Thaw the frozen spinach and wring out all excess water. Mix with the boursin cheese mixture. Fill the chicen breasts with the mixture and tie together to secure. Spray the grill with non-stick spray and place the chicken on it. Grill on both sides for approximately 6-8 minutes or until juices run clear. Enjoy!

CHICKEN WITH BOURSIN MUSHROOM SAUCE RECIPE

Steps:

• Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side. Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. 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 a 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. Look how brown and gorgeous they are. 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. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.