Chicken Boursin
Submitted by phat_kat
Chicken breasts rolled around creamy, herby Boursin cheese, coated in crispy breadcrumbs, and baked in melted butter. Only 6 ingredients and ready in 45 minutes.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minSix ingredients. Forty-five minutes. A dinner that tastes like you trained in Paris.
Boursin cheese does all the heavy lifting here, bringing garlic, herbs, and that impossibly creamy texture to the center of each rolled chicken breast.
A quick dip in beaten egg and a coat of breadcrumbs give the outside a golden crunch, and a generous pour of melted butter keeps everything rich and moist as it bakes.
You can even assemble these a day ahead and stash them in the fridge, which makes this an ideal dinner party move.
Kitchen Tips
- Chill the Boursin before stuffing. Cold cheese holds its shape better and won’t ooze out while baking.
- Secure the rolls with toothpicks if they keep unrolling, but remember to remove them before serving.
- Baste with the pan butter at least twice during baking. That’s where the golden, buttery crust comes from.
Ingredients
Directions
Divide cheese into four parts and spread down middle of each chicken breast.
Roll breast around cheese.
Dip rolled up chicken breast in egg, then roll chicken in bread crumbs.
Place in baking dish , seam side down.
(may be made one day ahead to this point)
Cover with melted butter and bake for 20 to 30 minutes basting occasionally.
Garnish with fresh parsley.
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