Ingredients
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1
-
-
2
-
-
1
-
1
-
2
-
2
-
1
-
1/8
-
1
-
2
-
-
-
Directions
Boursin Stuffed Chicken Breasts Easy!, Can be made ahead of time then baked and served Make your own Boursin cheese or buy a commercial product COOKS NOTES: You may want to double, this recipe is for 2 Also note the passive cooking time That is to allow for boursin and chicken to set up , yep, its a winner I love boursin cheese so this was great omitted the nuts, and used a combo of both basil and spinach leaves as i had both on hand Very good kiwidutch, We really enjoyed this! used low fat cheese and it was still great I added more garlic and cayenne for our tastes Served with steamed rice and broccoli Thank you for a very good meal that I will be making again
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Steps
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1
Done
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Pound Each Chicken Breast to 1/4" Thick. This Can Be Done Ahead of Time, Covered and Refrigerated. |
|
2
Done
|
in a Pan of Boiling Water, Quickly Dip Each Spinach Leaf or Basil Leaf; Drain and Set Aside. |
|
3
Done
|
Mix the 8 Ingredients Together For the Boursin Cheese; Add the Walnuts to the Cheese Mixture, Cover at Room Temperature For at Least an Hour to Blend the Flavors. |
|
4
Done
|
Lay the Chicken Breast Flat, Season Each Side With Salt and Pepper; Add the Spinach or Basil Leaves and Spread the Cheese-Walnut Mixture to Cover Each Breast. |
|
5
Done
|
Starting at the Shortest End of the Chicken Breast, Roll Up as Tightly as Possible and Tuck in the Ends to Form a Neat Roll, Transfer to a Greased Baking Dish and Place the Chicken Breast Seam Side Down; Sprinkle With Bread Crumbs and Refrigerate at Least 3 Hours or Over Night. |
|
6
Done
|
Bake 350 Degrees F. For Approximately 30 to 35 Minutes or Until Juices Run Clear. Let the Chicken Rest For 5 Minutes; Slice 1/2 Inch Thick and Serve With a Tomato Rose and an Asparagus and Carrot Ring Garnish. |
