Boursin Stuffed Chicken

After a whimsical day of traversing Paris today with my friend Audrey, which included more than a few wrong turns, more to come on that later, we returned to my apartment to make this delicious dish for dinner and watch Julie & Julia. It was pretty much a perfect Paris day. I’d been wanting to make this chicken for ages – doesn’t anything stuffed with cheese just have to be good – and it was a wonderful way to inaugurate my new kitchen with a full dinner.

I was super excited to use my oven for the first time, which turned out to be a great success. I did realize though that I have no cookie sheet. Oh dear! It’s a good thing I didn’t end up making cookies last night, otherwise I probably would have ended up eating the cookie dough all by myself after discovering I had nothing to cook them on 🙂

Now this recipe calls for a meat mallet, but in my sparsely supplied kitchen, a book seemed to do the trick just fine. 

A good helping of cheese never hurt anyone!

This is such a simple dish, but so yummy!! The original recipe called for copious amounts of bacon and pancetta, but given that I eat neither of those, I just left them out and added some cut up vegetables and dill instead. It turned out just as good, although I’m sure the flavors of the bacon would have been delicious too.

We had a little baked cauliflower and a some Israeli salad that I had made the other day, and voila, the perfect little meal. Of course, we had our fair share of wine and bread too 😉

INGREDIENTS:

  • 2 large boneless, skinless chicken breasts
  • 1 pckg. Boursin cheese (I used the generic type they had in the super market)
  • 1/2 lemon, juiced
  • Salt and pepper
  • 10-12 cherry tomatoes
  • 1 cut up carrot
  • 1 cut up medium onion
  • dill for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Lightly oil the bottom of a deep oven pan, in my case a pizza pan.

3. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or  a meat tenderizer – I used a book. Repeat with second piece until both are fairly thin.

4. Generously spread cheese over both chicken pieces – you could add additional spices here too if you wanted.

5. Roll both pieces up like a burrotio, keeping the seam down. Place onto pan and season with lemon, salt and pepper.

6. Add chopped up carrot and onion to pan.

7. Bake for 35 to 40 minutes, or until chicken is tender.

Enjoy 🙂

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