Pine Nut Encrusted Boursin Stuffed Chicken (with video)

Ingredients

• 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

Preparation

• 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).

Comments

• Makes 4 servings

Video Tutorial

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