Boursin-Stuffed Chicken
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The secret to making chicken bundles is all in how you pound the chicken. Using the flat side of a meat mallet, pound each chicken breast from the center to the edges until it is an even thickness.
INGREDIENTS
4 medium skinless, boneless chicken breast halves, about 1 pound total
1 (5.2-ounce) package Boursin cheese with garlic and herbs, softened
1 tablespoon all-purpose flour
1/4 cup shredded carrot
1/4 cup coarsely chopped walnuts
1/4 cup snipped fresh parsley
1/4 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon milkPreheat oven to 350 degrees.
Rinse the chicken; pat dry with paper towels. Place each chicken breast between 2 pieces of heavy plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/4 to 1/8-inch thickness. Remove plastic wrap.
In a small mixing bowl stir together the Boursin cheese and the flour until smooth. Stir in the carrots, walnuts, and 2 tablespoons of the snipped parsley. Place 1/4 of the cheese mixture on each pounded chicken breast half.
To roll up the chicken, fold in 2 opposite sides, then roll up. Press edges to seal. Repeat to make 4 bundles.
FOR COATING - In a small mixing bowl stir together the remaining parsley, the fine dry bread crumbs, and Parmesan cheese. Brush the chicken bundles with the milk. Roll bundles in the crumb mixture to coat. Place chicken bundles in an 8 x 8 x 2-inch baking pan. Sprinkle with any remaining crumb mixture.
Bake in a 350 degree oven for 40 to 45 minutes or until the chicken juices run clear and coating mixture is golden brown.
Makes 4 servings