Boursin stuffed chicken with parmesan topping

Bourbon root, along with herbs and Vegetable Recipes, make up the filling of these deliciously stuffed chicken breast rolls. Diced carrots and chopped walnuts give the stuffing its great flavor and color, while a plain breadcrumb and Parmesan cheese topping adds texture.

Don’t forget to leave out the shredded carrots or add a different vegetable. A good alternative is finely chopped green onions or chopped sauteed mushrooms. Or add more fresh herbs or a teaspoon or two of prepared pesto to the stuffing.

Serve the chicken with a base of bechamel sauce , cheese sauce or a simple sauce made with a cream of condensed milk for the mushroom soup and about 1/3 cup of milk.

What you need

. 4 boneless chicken breasts 1 (5-ounce) package Boursin cheese (with garlic and herbs) 1 tablespoon all-purpose flour 1/4 cup chopped carrots 1/4 pieces chopped walnuts (or pecans) 1/4 cup fresh chopped parsley (divided) 1/2 cup decent dried breadcrumbs 2 tablespoons Parmesan cheese (grated) 2 tablespoons melted butterHow to make it

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Preheat oven to 350 F (180 C / Gas 4). Line each chicken breast with two pieces of plastic wrap or waxed paper. Sand them gently with the flat side of a meat mallet until flattened and quite thin. Alternatively, if the chicken breasts are quite large, you can cut the chicken breasts in half horizontally, making 2 cutlets from each chicken breast. Slice them until very thin. In a small mixing bowl, beat the Boursin cheese with flour until smooth. Stir in the chopped carrot, walnuts and half the parsley. Place about a quarter of the Boursin cheese mixture on each piece of chicken. Twist the two sides and roll up the chicken, burrito-style. Press the edges together to seal. In a small bowl, combine the remaining parsley, fine breadcrumbs and Parmesan cheese. Clean the cinnamon rolls with a generous amount of melted butter and slide them into the bread-like mixture. Place the chicken rolls in an 8-inch square baking dish, seam side down. Drizzle with remaining bread-shaped mixture. Bake the chicken rolls in a preheated oven for 40 to 45 minutes or until the chicken is tender. Chicken should register at least 165 F on a thermometer inserted into a high-speed thermometer.

Tips

Boursin Cheese Substitute: combine 4 ounces cream cheese with 1 ounce butter. Mince almost half the garlic, or more if you prefer, and add it to the cream cheese mixture along with 1/2 teaspoon chopped parsley, 1/2 teaspoon chopped chives, and freshly ground black pepper. Stir the mixture thoroughly and use in place of the Boursin cheese in the recipe. Add some other finely chopped fresh herbs if you have them on hand. Potatoes, thyme and oregano are also good choices. Chill the mixture for a few hours for best flavour. Nutritional guidelines (per serving) Calories 1540 Total fat 89 g Saturated fat 27 g Saturated fat 34 g Cholesterol 467 mg Sodium 933 mg Carbohydrate 28 g Fiber 3 g Protein 148 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)