Boursin Stuffed Chicken
While living in Washington, a sweet friend made me an amazing birthday dinner.
What made it amazing? Boursin Cheese. She made a scrumptious Baked Chicken with Boursin Cheese. Since that dinner, I’ve discovered Boursin Cheese in or on anything is absolute heaven.
So a few days ago, I decided to replicate the recipe at home, but rather than baking the chicken, created sort of a “roulade”. It was just as good as I remembered, and it has now become my favorite chicken dish.
Chicken-excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline
Onion-contains anti-inflammatory properties, can lower blood lipids and blood pressure, and aid in blood sugar balance
The filling is creamy, flavorful and makes me want more and more, while the onion gives the filling a nice bite of texture.
Have chicken on hand? Make this Boursin Stuffed Chicken tonight! And with only 5 ingredients, why not?? I served mine over some mashed sweet potatoes. Oh so yum!
Boursin Stuffed Chicken
1 lb thinly sliced chicken breast
1 box light Boursin cheese (any flavor)
1/2 an onion, diced
1 tablespoon olive oil
1/3 cup chicken broth
Salt and pepper
In a bowl, mix together diced onion with cheese. One chicken breast at a time, place a tablespoon of the onion and cheese mixture on one end of the chicken, roll and use a toothpick to secure shut. Repeat with remaining chicken breasts and season all with salt and pepper.
Heat olive oil in a skillet over medium heat. Place stuffed chicken breasts seam side down into skillet. Allow to cook 2-3 minutes until brown, then turn to brown other side. Once both sides are browned, add in chicken broth, scraping up any bits on bottom of pan. Cover and cook another 5-6 minutes until cooked entirely through. Serve and enjoy!!
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...