an
easy delicious and impressive stuffed breast meat entree for a dinner
party
can
be prepared the day
before and bake the next day
what to serve with filled chicken recipe? try these ideas
easy gourmet side dishes ideas
with photographs
for
Dinner Parties
...
see my 7
Course Dinner Party Menu featuring
this entree for more ideas how to serve
Stuffed Chicken Breast with Boursin Cheese
recipe and
photograph created by www.finedinings.com
Serves 2
Stuffed
Chicken Breasts
(can be made 1 day
ahead)
Boursin Cheese (recipe
follows, or make it easy... simply buy a commerical brand)
Spinach leaves, enough to cover each
breast
2 large sheets plastic wrap
2 chicken breast halves, boneless, skinless
2 teaspoons butter, melted
2 tablespoons fine dry bread crumbs
Prepare Boursin or purchase a commercial brand.
Dip spinach leaves briefly in boiling
water to blanch; drain and towel dry. Pound breasts
evenly between 2 sheets plastic wrap to 1/4-inch thick being careful not to tear or break
through the flesh. Season with salt and pepper, cover with blanched
spinach; spread with Boursin, tuck in sides and roll up stuffed chicken breast as tightly as possible. Refrigerate seam side down in a greased baking
dish covered for at least 3 hours or overnight.
When ready to
bake brush the stuffed rolls with melted butter, roll in bread
crumbs and bake at 350° for 30 to 35 minutes or until completely cooked. Let rest 5 minutes before slicing into 1/2-inch
thick servings.
Serve with a tomato
rose garnish,
if desired. The
garnish
can be made a day ahead, simply cover and
refrigerate until ready to serve.
Boursin Cheese
or buy a commercial brand
(can be made 1 day ahead)
1 ounce cream cheese softened
1 garlic clove minced
2 teaspoons fresh parsley finely chopped
2 teaspoons fresh chives finely chopped
pinch of cayenne pepper
1/8 teaspoon freshly cracked black pepper
pinch of Kosher salt
2 tablespoons walnuts toasted, finely chopped
Combine cream cheese, garlic, parsley, chives, cayenne pepper,
black pepper, salt and walnuts. Cover at room temperature for at least an hour or overnight to blend flavors.
Wine
recommendation: Chardonnay
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