Drink Magazine

Boursin Cheese & Sundried Tomato Stuffed Chicken Breasts

By Karenvanzant @KarenVanZant
I first tried something similar to this awesome chicken dish in a restaurant in Rhode Island about ten years ago. As soon as I got home I headed to the grocery store to recreate my version of it. I'm constantly looking for new ways to make chicken and this is fast and also uses Boursin cheese, which I love. If you've never tried Boursin, it's similar to cream cheese, it's creamy, yet more crumbly than cream cheese. It has garlic and herbs added in for a really nice flavor.
What You'll Need:
4 boneless, skinless chicken breasts, pounded flat
1 package Boursin cheese
6 Sun-dried tomatoes (I prefer using the dried kind here, not the kind that comes in oil, but either will do)
Olive oil
Dried basil
Toothpicks, to hold in place
What to Do:
Once you've pounded out the chicken breasts, spread each one with a generous amount of Boursin cheese. (The easiest way I find to do this is to cut the Boursin into four equal parts, then use one for each piece of chicken. You'll use the whole container of Boursin).
Chop the sun-dried tomatoes into small pieces, and scatter on top of the Boursin.
Roll the chicken jelly-roll style, and secure each piece with toothpicks.
Lightly oil a baking dish and place chicken in the dish. Drizzle some olive oil on top of each chicken breast (about half a teaspoon, you don't want to drown it) and sprinkle each with the dried basil, salt and freshly ground black pepper.
Bake at 350 degrees for 30-40 minutes
*Remember to be careful with the toothpicks, typically I let this cool for just a few minutes once I get the chicken out of the oven, then take the toothpicks out before I serve it. Once it's cooked and you take the toothpicks out, the chicken should stay in its jelly-roll shape.

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