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Easy Stuffed Boursin Chicken

6 Ratings

0 Comments

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

December 15, 2016

Ingredients

chicken cutlets (4-6 oz each), pounded thin

oz ham

oz Boursin cheese

tablespoons olive oil

1/4

cup bread crumbs

Salt and pepper

Steps

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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!