Boursin Stuffed Chicken Breasts With Raspberry Sauce Recipe

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Boursin Stuffed Chicken Breasts With Raspberry Sauce
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Ingredients
11
Count
Nutrition
591
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 F and have a baking pan greased and ready to go.
  2. If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4 thin.
  3. Bring a small saucepan of water to a boil.
  4. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
  5. Pat dry and set aside on a plate.
  6. Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
  7. Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
  8. Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
  9. Next,place a nut coated cheese chunk on top of each chicken piece in the center.
  10. Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
  11. Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
  12. Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
  13. Meanwhile,combine wine,dressing,and jam in a small skillet.
  14. Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
  15. If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
  16. If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
  17. Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 591.07 Kcal (2475 kJ)
Calories from fat 185.04 Kcal
% Daily Value*
Total Fat 20.56g 32%
Cholesterol 146.8mg 49%
Sodium 1514.68mg 63%
Potassium 2687.83mg 57%
Total Carbs 37.24g 12%
Sugars 5.18g 21%
Dietary Fiber 8.73g 35%
Protein 64.72g 129%
Vitamin C 95.5mg 159%
Iron 10.7mg 59%
Calcium 360.8mg 36%
Amount Per 100 g
Calories 89.75 Kcal (376 kJ)
Calories from fat 28.1 Kcal
% Daily Value*
Total Fat 3.12g 32%
Cholesterol 22.29mg 49%
Sodium 229.98mg 63%
Potassium 408.11mg 57%
Total Carbs 5.65g 12%
Sugars 0.79g 21%
Dietary Fiber 1.33g 35%
Protein 9.83g 129%
Vitamin C 14.5mg 159%
Iron 1.6mg 59%
Calcium 54.8mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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