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Easy Stuffed Boursin Chicken

  • Prep 15 min
  • Total 60 min
  • Servings 4

A new take on a classic chicken cordon blue stuffed with ham and boursin cheese! MORE + LESS -

Macheesmo Macheesmo
December 15, 2016

Ingredients

4
chicken cutlets (4-6 oz each), pounded thin
4
oz ham
4
oz Boursin cheese
2
tablespoons olive oil
1/4
cup bread crumbs
Salt and pepper

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Place chicken cutlets between two pieces of plastic wrap.
  • 2
    Use a meat tenderizer to pound each chicken cutlet into an even, thin layer, about 1/4 inch thick.
  • 3
    Top each chicken cutlet with ham and a smear of Boursin cheese.
  • 4
    Roll chicken tightly and secure with toothpicks. Season stuffed chicken with salt and pepper.
  • 5
    In a skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the chicken seam-side down to the skillet and sear for 3-4 minutes per side until the chicken is nicely browned.
  • 6
    Brush stuffed chicken with olive oil and sprinkle with breadcrumbs. Bake chicken at 350°F for about 20 minutes or until the chicken reaches an internal temperature of 165°F.
  • 7
    Remove chicken and let rest for 5 minutes. Then slice and serve.

Expert Tips

  • For a more traditional chicken cordon bleu you can use Swiss cheese or Gruyère cheese in place of Boursin.
  • At some point in my culinary journey, I became obsessed with stuffing food with other food. I guess, actually, I still might be in this phase because I still find it to be super fun, but I used to be over the top. One of the first dishes I wanted to master during this stuffed phase was a classic chicken cordon bleu, which is essentially chicken stuffed with cheese. At first, I was completely intimidated by the process of pounding and rolling the chicken, but after I did it once or twice I realized how flexible the recipe can be. This version is an updated twist on the classic and uses Boursin cheese, which is very creamy and melts into almost a thick sauce that tastes delicious with the chicken and ham combo. Besides that though, there aren’t many ingredients to this recipe, which is really nice. It’s all about the technique. The real trick to remember when working with chicken like this is to pound it thinly between two pieces of plastic (prevents splatter). You are shooting for a nice, even thickness so the chicken cooks evenly. Once the chicken is stuffed, I recommend searing it in a skillet with a little olive oil and then finishing it in the oven. This gives the chicken a good mix of seared edges and perfect, tender meat. Plus, finishing it in the oven will melt the Boursin into a delicious rich sauce. Enjoy!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
230
% Daily Value
Total Fat
26g
39%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
710mg
30%
Potassium
370mg
11%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • At some point in my culinary journey, I became obsessed with stuffing food with other food. I guess, actually, I still might be in this phase because I still find it to be super fun, but I used to be over the top.

    One of the first dishes I wanted to master during this stuffed phase was a classic chicken cordon bleu, which is essentially chicken stuffed with cheese. At first, I was completely intimidated by the process of pounding and rolling the chicken, but after I did it once or twice I realized how flexible the recipe can be.

    This version is an updated twist on the classic and uses Boursin cheese, which is very creamy and melts into almost a thick sauce that tastes delicious with the chicken and ham combo. Besides that though, there aren’t many ingredients to this recipe, which is really nice. It’s all about the technique. 

    The real trick to remember when working with chicken like this is to pound it thinly between two pieces of plastic (prevents splatter). You are shooting for a nice, even thickness so the chicken cooks evenly. 

    Once the chicken is stuffed, I recommend searing it in a skillet with a little olive oil and then finishing it in the oven. This gives the chicken a good mix of seared edges and perfect, tender meat. Plus, finishing it in the oven will melt the Boursin into a delicious rich sauce. Enjoy!

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