Stuffed Herbed Chicken with Boursin Cheese

A delicious fresh look at flavorful chicken. And you can make it gluten free too!

Ingredients:
2 skinless, boneless chicken breast halves, 1/2 pound each
Fresh basil, beet green, swiss chard or spinach - enough to cover each chicken breast
2 Tbsp finely chopped walnuts (optional)
2.5 oz. Boursin garlic and herb cheese (or 2.5 of herbed cream cheese recipe below), room temp.
1/3 cup bread crumbs (GF if needed)
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper

Herbed Cheese:
2.5 oz cream cheese, softened
1 garlic clove, minced
3 tsp fresh parsley, minced
3 tsp fresh chives, minced
pinch of cayenne
1/4 tsp freshly cracked black peppercorns
pinch of salt

Method:
1) Preheat oven to 350 degrees. Put each chicken breast half between two layers of plastic wrap, on a chopping board and use a meat mallet to pound until 1/4 inch thick.

2) Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.

3) If you are not starting with Boursin herbed cheese, make your own by mixing together the herbed cheese ingredients above. Mix the walnuts into the cheese mixture,
set aside.

4) Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. 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. Secure each breast with 2 toothpicks.

5) Put flour, beaten egg and bread crumbs - combined with the Parmesan cheese into 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg and finally the Parmesan bread crumbs.

6) Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350 for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165 degrees, the juices run clear and the chicken is slightly browned.

Let rest for 5 minutes before serving.

Serves 2 - 4.

Enjoy!

-shared with me from a co-worker and I am so grateful. It's yummy!