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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
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390
Calories
26g
Total Fat
33g
Protein
6g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 390
- Calories from Fat
- 230
- 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
- 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.
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Expert Tips
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
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var configuration = {"title":"Easy Stuffed Boursin Chicken","introduction":"A new take on a classic chicken cordon blue stuffed with ham and boursin cheese!","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/pjTPYBo-7kuWTVdRSUw2HQ_webp_base.webp?v=3e8e0c8f\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://images-gmi-pmc.edge-generalmills.com/b0ff8ae7-1d74-4791-b584-752214206766.jpg"},"large":{"media":"(min-width: 767px)","src":"https://images-gmi-pmc.edge-generalmills.com/b0ff8ae7-1d74-4791-b584-752214206766.jpg"},"alt":"Easy Stuffed Boursin Chicken"},"contributor":{"label":"by:","name":"Macheesmo","profileUrl":"/contributors/macheesmo","displayDate":{"label":"Created","date":"Dec 15, 2016"}},"ingredientGroups":[{"ingredients":[{"quantity":"4","description":"chicken cutlets (4-6 oz each), pounded thin"},{"quantity":"4","description":"oz ham"},{"quantity":"4","description":"oz Boursin® cheese"},{"quantity":"2","description":"tablespoons olive oil"},{"quantity":"1/4","description":"cup bread crumbs"},{"quantity":"","description":"Salt and pepper"}]}],"steps":[{"description":"Preheat oven to 350°F. Place chicken cutlets between two pieces of plastic wrap.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/XDTqr1bpk0WYiNJbRc40jQ_webp_base.webp?v=6d10e7cf\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"Use a meat tenderizer to pound each chicken cutlet into an even, thin layer, about 1/4 inch thick. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/AWnqeWcfj02a11pxxo6ttQ_webp_base.webp?v=0e3275f4\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"Top each chicken cutlet with ham and a smear of Boursin cheese. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/hpUd1imFDUa-naxkHgflmQ_webp_base.webp?v=2d811d5b\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"Roll chicken tightly and secure with toothpicks. Season stuffed chicken with salt and pepper.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/8QI0s-1Ko0mghet6exuRWg_webp_base.webp?v=b92317ed\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"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. ","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/z3ZqWwVgXkKcLsBs-14k2g_webp_base.webp?v=45d566c9\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"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.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/wzZMLl9SdUum9VjtdBDEHg_webp_base.webp?v=30e9459f\u0026t=3653fe2f5ecd4a47a5a51c97e429947c"},{"description":"Remove chicken and let rest for 5 minutes. Then slice and serve."}],"tips":[{"title":"","description":"For a more traditional chicken cordon bleu you can use Swiss cheese or Gruyère cheese in place of Boursin.","category":"Variation"},{"title":"","description":"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.\r\n\r\nOne 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.\r\n\r\nThis 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. \r\n\r\nThe 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. \r\n\r\nOnce 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!","category":"No Title"},{"title":"","description":"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.\u003cbr /\u003e\u003cbr /\u003eOne 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.\u003cbr /\u003e\u003cbr /\u003eThis 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. \u003cbr /\u003e\u003cbr /\u003eThe 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. \u003cbr /\u003e\u003cbr /\u003eOnce 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!","category":"Editorial"}],"kitchenTips":[{"title":"","description":"For a more traditional chicken cordon bleu you can use Swiss cheese or Gruyère cheese in place of Boursin.","category":"Variation"},{"title":"","description":"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.\r\n\r\nOne 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.\r\n\r\nThis 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. \r\n\r\nThe 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. \r\n\r\nOnce 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!","category":"No Title"}],"additionalContent":[],"faq":[],"tipCategories":[{"categoryName":"Editorial","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"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.\u003cbr /\u003e\u003cbr /\u003eOne 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. 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