Pine Nut Encrusted Boursin Stuffed Chicken (with video)

  • 4-5 oz boneless, skinless chicken breast
  • 1 wheel boursin cheese
  • 1/2 cup flour, all purpose
  • 1/3 cup heavy cream
  • 2 cups bread crumbs
  • 1/4 cup pine nuts, finely chopped
  • 3T olive oil, extra virgin for best flavor - or butter
  • 1T chopped fresh herbs
  • salt, pepper and granulated garlic to taste
  • Lay chicken breast between 2 sheets of plastic wrap on a flat surface.
  • Pound breasts with mallet or saute pan until thin but without tearing holes.
  • Divide wheel of boursin cheese between the four breasts.
  • Roll chicken breasts one at a time around cheese into a log form.
  • Place pan in refrigerator for 1/2 hour.
  • While chicken is chilling, prepare the other ingredients in three separate bowls - flour, salt & pepper to taste; egg & heavy cream combined well; breadcrumbs, pine nuts, olive oil, herbs, salt, pepper & granulated garlic.
  • Prepare baking sheet and spray with non-stick coating.
  • Remove chicken and begin the breading process.
  • Place one breast at a time in the flour mixture and coat well, shaking off excess.
  • Place breast in the egg mixture and coat well, draining excess.
  • Place breast in breadcrumbs and coat well, closing up the ends and seams.
  • Place breast on baking sheet and repeat with remaining breasts.
  • Bake at 350F for approximate 30 minutes or until golden brown and cheese is trying to escape (internal temperature should read 140F on probe thermometer).
  • May be served with a variety of sauces or none at all (we use a roasted red pepper cream sauce).
  • Makes 4 servings
Video Tutorial

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1 comment:

  1. Enjoyed every single bite of this on Saturday night. Yummy! Thank you.