BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!
A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices--you may want to double the sauce, it's so good. May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs.
Provided by BecR2400
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
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.
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 »
You'll also love
Ricardo valentin
[email protected]This is one of my favorite recipes. It's always a hit with my family and friends.
Sifatullah Morol
[email protected]I love the combination of flavors in this dish. The Boursin cheese and bacon really complement the chicken.
Nkululeko Nkull082
[email protected]This recipe is a great way to use up leftover chicken.
Zuharan Bibi
[email protected]I'm not sure if I did something wrong, but my chicken breasts were a little dry.
Mayenziwe Simelane
[email protected]I'm definitely going to try this recipe again. It looks so delicious!
Zamokuhle Mthethwa
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
april morris
[email protected]I accidentally overcooked the chicken breasts. Oops!
Amanda Springfield
[email protected]I had some trouble finding Boursin cheese at my local grocery store. I ended up using a different type of cheese and it turned out fine.
muzammil
[email protected]This recipe is a bit too rich for my taste. I think I'll try it again with a different type of cheese.
Arif Tijani
[email protected]I'm not a huge fan of Boursin cheese, but I thought this recipe was still pretty good. The chicken was cooked perfectly and the bacon added a nice smoky flavor.
Omar Mohamed
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it.
Bhumishwor Sapkota
[email protected]The combination of Boursin cheese, bacon, and chicken is a classic for a reason. It's always a winner.
Khan Amjid
[email protected]I was pleasantly surprised by how easy this recipe was to make. It came together quickly and without any hassle.
Gaming with Mamun
[email protected]This recipe is a keeper! The chicken breasts were juicy and flavorful, and the Boursin cheese and bacon stuffing was a perfect complement. I will definitely be making this again.