Pine Nut Encrusted-Boursin Stuffed Chicken W/Roasted Red Pepper |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I got this out of my local paper. It's a featured entree' at a local B&B, The Inn at Evans Mill. Ingredients:
20 ounces boneless skinless chicken breasts |
5 ounces wheel boursin cheese |
1/2 cup all-purpose flour |
1 large egg |
1/3 cup heavy cream |
2 cups breadcrumbs |
1/4 cup pine nuts, finely chopped |
3 tablespoons olive oil, extra virgin is best for flavor, but any will substitute or 3 tablespoons even butter |
1 tablespoon chopped fresh herb, of your choice |
salt |
pepper |
garlic granules |
3 -4 roasted red peppers, seeded, peeled and roughly chopped |
1 cup heavy cream |
1 teaspoon chopped garlic |
1 teaspoon chicken base or 1 teaspoon bouillon |
1/4 cup diced onion |
1 dash crushed red pepper flakes (depends on your heat preference) |
1 dash hot sauce (depends on your heat preference) |
salt and pepper |
Directions:
1. Lay chicken breasts between two sheets of plastic wrap on a flat surface. With a mallet or bottom of a small sauté pan, pound the breasts until they are thinner, but without tearing holes in them.
2. Divide the wheel of Boursin cheese between the four breasts. One at a time, roll the chicken around the cheese, shaping into a log form. Place in pan and refrigerate for 30 minutes.
3. While chicken is chilling, prepare the crust ingredients in three separate bowls.
4. 1. Flour and salt and pepper to taste
5. 2. Egg and heavy cream, combined well
6. 3. Bread crumbs, pine nuts, olive oil, herbs, salt, pepper and granulated garlic
7. Prepare a baking sheet and spray with non-stick coating.
8. Remove chicken and begin the breading procedure.
9. One breast at a time, place in the flour mixture and coat well. Shake off excess.
10. Place in the egg mixture and coat well. Let excess drain off.
11. Place in breadcrumbs and coat well, making sure to close up the ends and any seams well. Place on baking sheet and repeat with the remaining breasts.
12. Bake at 350ºF for approximately 30 minutes. Internal temperature should read 140ºF on a probe thermometer, or until golden brown and cheese is trying to escape.
13. While chicken is baking, prepare red pepper sauce.
14. Combine all ingredients in saucepan and simmer over low to medium heat for 15-20 minutes. Remove from heat and puree mixture with hand-held mixer or in food processor. Season to taste.
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