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!