Bacon Wrapped Boursin Stuffed Chicken Breasts
I actually prefer this without the bacon and tomatoes.
I actually prefer this without the bacon and tomatoes.
- Carbohydrate 52.8361 g
- Cholesterol 453.52 mg
- Fat 82.1476999982 g
- Fiber 14.9865005879104 g
- Protein 179.97925 g
- Saturated Fat 25.8963999997515 g
- Serving Size 1 1 recipe (1895g)
- Sodium 4053.01749999996 mg
- Sugar 37.8495994120896 g
- Trans Fat 10.9692849999512 g
- Calories 1678 calories
Step-by-step
- Pre-heat the oven to 375 F.
- Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best.
- Place one chicken breast between a large piece of cling film and gently beat it with a cook's mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast.
- Place the chicken breasts on to a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges.
- Roll the chicken breasts up - tucking the last small "fillet" flap up and into the stuffed roll.
- Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
- Gently lift them into the oiled oven dish.
- Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.).
- If using the lemon juice, pour over the top of the chicken breasts now.
- Scatter or arrange the cherry tomatoes around the chicken pieces.
- Place in the middle of a pre-heated oven and roast for between 45 - 60 minutes; depending on the size of the chicken breasts.
- Serve with a selection of vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
- TO FREEZE:.
- As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
- Cook as above.
- Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
Crisp, rendered streaky bacon shatters cleanly over a dense core of melted garlic and herb cheese while hot juices pool around blistered cherry tomatoes. Transforming boneless poultry requires deliberate mechanical intervention before heat ever hits the pan.
- Pound the boneless chicken breasts between plastic film until they reach a uniform thickness of approximately one-quarter inch; this prevents the thinner tapering edges from drying out before the center cooks through.
- Spread the Boursin cheese evenly to the very perimeter, as gaps will cause the filling to boil out and escape into the roasting dish during the baking process.
- Wrap the streaky bacon tightly with minimal overlapping to ensure the fat renders fully at 375 degrees Fahrenheit rather than steaming against itself.
- Monitor the internal temperature with a digital probe inserted into the thickest part, pulling the meat at 165 degrees Fahrenheit after forty-five to sixty minutes of roasting.
- Freeze assembled, uncooked portions individually wrapped in plastic for up to three months, ensuring a ready meal that thaws safely overnight in the refrigerator.
Leftover stuffed chicken maintains structure well for up to seventy-two hours when stored in an airtight container in the refrigerator. Slice the chilled meat cold and fold it into morning omelets or press it between crusty sourdough bread for a rapid midday transformation.
