These boneless chicken breasts are stuffed with a mixture of Boursin cheese with herbs and vegetables. The shredded carrots and chopped walnuts give the stuffing its great flavor, color, and texture.
- 4 boneless chicken breast halves
- 5 ounces Boursin cheese with garlic and herbs
- 1 tablespoons flour
- 1/4 cup shredded carrot
- 1/4 cup chopped walnuts or pecans
- 1/4 cup fresh chopped parsley, divided
- 1/2 cup fine dry bread crumbs
- 2 tablespoons Parmesan cheese
- 2 tablespoons butter, melted
Heat the oven to 350° F (180° C/Gas 4).
Place each chicken breast half between two pieces of plastic wrap or wax paper. Pound lightly with the flat side of a meat mallet until flattened and thinned out. Alternatively, if chicken breasts are quite large, you may cut the chicken breasts in half horizontally, making 2 cutlets from each chicken breast. Pound them until very thin.
In a small mixing bowl, beat the Boursin cheese with flour until smooth. Stir in the shredded carrot, nuts, and half of the parsley. Place about 1/4 of the Boursin cheese mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press the edges together to seal.
In a small bowl, combine remaining parsley, fine bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture.
Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until chicken is tender.
- Replace the shredded carrots with chopped sauteed mushrooms.
"The parmesan cheese and bread crumbs on the outside add something to it. You can make this with cream cheese too. I just add garlic, parsley, and chives to it. Everyone loves this dish!" Pip
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