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Stuffed Herbed Chicken with Boursin Cheese
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Chicken breasts stuffed with Boursin cheese and basil, coated in Parmesan bread crumbs, and baked to perfection.
Ingredients:
  • Ingredients
  • 2 skinless, boneless chicken breasts, 1/2-pound each
  • Fresh basil leaves (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
  • 2 Tbsp finely chopped toasted walnuts
  • 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
  • 1/3 cup breadcrumbs
  • 3 Tbsp grated Parmesan cheese
  • 1 egg, beaten well
  • Salt
  • Pepper
  • Herbed Cheese
  • 2.5 oz cream cheese, softened
  • 1 garlic clove, minced
  • 3 teaspoons fresh parsley, minced
  • 3 teaspoons fresh chives, minced
  • A pinch of cayenne
  • 1/4 teaspoon freshly cracked black peppercorns
  • A pinch salt
Instructions:
  • Tenderize the chicken breasts: Preheat oven to 350°F. Place each chicken breast between plastic wrap on a cutting board and gently pound to 1/4-inch thickness using a meat mallet.
  • Quickly blanch the basil by dipping each leaf in boiling water, then drain and set aside.
  • Combine walnuts with creamy Boursin cheese or homemade herbed cheese mixture, then set aside.
  • Place the chicken breasts flat and season both sides with salt and pepper. Spread the cheese-walnut mixture evenly on each breast. Add a layer of fresh basil leaves. Roll up the chicken tightly from the shortest end, tucking in the ends to create a neat roll. Secure each breast with 2 toothpicks.
  • Prepare the dredging stations: Place flour on one dish, beaten egg in another, and combine breadcrumbs with Parmesan cheese in a third. Coat each chicken breast roll with flour, then dip in egg, and finish with the Parmesan breadcrumb mixture. (Omit this step for a low-carb or gluten-free variation.)
  • Arrange the chicken breasts in a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, or until the internal temperature reaches 165°F, the juices run clear, and the chicken is lightly browned. Rest for 5 minutes before serving.

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