Boursin stuffed chicken breasts

Bacon Wrapped Boursin Stuffed Chicken Breasts – a Deux!

DIRECTIONS

  • 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 w/ Boursin & Parma Ham

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Best served with mash and baby veg! Enjoy!

Boursin Cheese and Bacon Stuffed Chicken Breasts – for Two!

  • 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.