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Bodacious Herb & Cheese Chicken Breasts

Creamy filling
1/2 container of Boursin herbed cheese or goat cheese
1 cup cream cheese, softened
1 teaspoon minced fresh thyme
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Several leaves of fresh basil, torn into small pieces
Breadcrumbs (4-5 pieces of bread)
2 tablespoons of melted butter
Basting sauce
One cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
How to:
Preheat oven to 425°F. Coat a 13 x 9” baking dish with cooking spray.
Mix cheeses together and add basil, thyme, lemon juice, salt and pepper. Divide the mixture into six equal portions and form into the shape of a small tube. Set aside. 
Take the cheese mixture and form into a small roll, place it at one end of the flattened chicken breast and roll up. 
Placed chicken breast between two pieces of wax paper and pound down to make very thin, about 1/4 of an inch thick.
Pat the chicken dry, lay the smooth side of the chicken breast down and placed a portion of the cheese mixture at the wider end of each piece. Roll the chicken up, starting at the end where the cheese was placed. Place in prepared baking dish seen side down. Set aside. 
In a small bowl, whisk mayonnaise, Dijon mustard, lemon juice and salt. Brush each rolled chicken breast with the mayonnaise mixture and press the breadcrumbs onto coat.
Bake 30 to 33 minutes until golden.
Cut on the bias to serve. 
Recipe Credit: Bite Me