Stuffed & Rolled
What's for dinner tonight?
I don't know. I am uninspired.
What's in the fridge?
Chicken breasts, some cheeses and some asparagus that's about to go bad and always lots of packaged Serrano ham and prosciutto.
Those bland boneless white breasts are just calling out for some flavor.
Why not stuff them with what I have, and roll the asparagus with prosciutto & bake them?
I am certain this recipe originated in a Ladies Home Journal back in the 1950's.
It's so simple and elegant in a weird way. I have seen it my entire life in recipe files, so it must be good.
The use of Boursin cheese makes it sound fancy, however, that French sounding cheese is really made in Wisconsin! Sorry to burst your bubble.
Boursin & Spinach Stuffed Chicken Breasts: cure for a boring weeknight (I could think of better cures, but this will have to do for now).
4 boneless chicken breasts
1 package of Boursin cheese (any flavor)
10 oz. package of frozen spinach, thawed and drained
salt & pepper
some dried flavored breadcrumbs
4 pats of butter, one for each breast
Flatten each breast to make them thin & butterfly them. I do this by separating the membranes with my hand, pushing the breast open (learned that from Martha Stewart). It's easier than pounding the chicken to death.
Make your filling: combine the thawed and drained spinach and mash it together with a package of Boursin cheese. A fork is best for this task. Add salt and pepper.
Divide your filling into 4 spoonfuls and place in the middle of each opened chicken breast. Fold over the sides of the chicken to close and squeeze tight.
Place your 4 rolled and stuffed breasts in a baking dish and sprinkle with seasoned breadcrumbs and the pats of butter.
Bake at 375 for 40 minutes.
Let rest 5 minutes before slicing.
Serve with asparagus wrapped with prosciutto. Yum.
I don't know. I am uninspired.
What's in the fridge?
Chicken breasts, some cheeses and some asparagus that's about to go bad and always lots of packaged Serrano ham and prosciutto.
Those bland boneless white breasts are just calling out for some flavor.
Why not stuff them with what I have, and roll the asparagus with prosciutto & bake them?
I am certain this recipe originated in a Ladies Home Journal back in the 1950's.
It's so simple and elegant in a weird way. I have seen it my entire life in recipe files, so it must be good.
The use of Boursin cheese makes it sound fancy, however, that French sounding cheese is really made in Wisconsin! Sorry to burst your bubble.
Boursin & Spinach Stuffed Chicken Breasts: cure for a boring weeknight (I could think of better cures, but this will have to do for now).
4 boneless chicken breasts
1 package of Boursin cheese (any flavor)
10 oz. package of frozen spinach, thawed and drained
salt & pepper
some dried flavored breadcrumbs
4 pats of butter, one for each breast
Flatten each breast to make them thin & butterfly them. I do this by separating the membranes with my hand, pushing the breast open (learned that from Martha Stewart). It's easier than pounding the chicken to death.
Make your filling: combine the thawed and drained spinach and mash it together with a package of Boursin cheese. A fork is best for this task. Add salt and pepper.
Divide your filling into 4 spoonfuls and place in the middle of each opened chicken breast. Fold over the sides of the chicken to close and squeeze tight.
Place your 4 rolled and stuffed breasts in a baking dish and sprinkle with seasoned breadcrumbs and the pats of butter.
Bake at 375 for 40 minutes.
Let rest 5 minutes before slicing.
Serve with asparagus wrapped with prosciutto. Yum.
Comments
I worked in a restaurant kitchen in Aspen in the late 70's and Chicken Boursin was our most popular dish.
LL
*.. and that's a kick in Claire's backside! :-P
And my 2 year old now eats asparagus thanks to your suggestion of wrapping it in prosciutto. Two thumbs up from Wisconsin. ;)