Boursin Chicken With Parmesan Coating

Stuffed Chicken Rolls
Boursin Stuffed Chicken Rolls. Diana Rattray
    60 mins
Ratings

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.

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

What You'll Need

  • 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

How to Make It

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.

Variations

  • Replace the shredded carrots with chopped sauteed mushrooms. 

Reader Comments

"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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