Boursin Stuffed Chicken over Baby Greens

By CheeseDiva

Ingredients

• 1 tablespoon balsamic vinegar
• 1 teaspoon minced shallot
• 3/4 teaspoon Maille® Dijon Originale mustard
• 1/16 teaspoon salt
• 1/16 teaspoon ground black pepper
• 2 tablespoons Bertolli® Extra Virgin Olive Oil
• One 3-ounce boneless, skinless chicken breast half
• 1 ounce Boursin Garlic & Fine Herbs
• 2 ounces (approximately 4) medium mushrooms
• 3 cups mixed baby salad greens, packed

Details

Adapted from simplyrecipes.com

Preparation

Step 1

For dressing, in a small bowl, combine vinegar, shallot, mustard, salt and pepper. Gradually whisk in oil and set aside. Reserve two tablespoons. With a knife parallel to cutting board, slice horizontally through chicken breast to make a 3"-long, 1"-deep pocket. Stuff with half of the Boursin. Close chicken breast, securing open edge tightly with wooden toothpicks. Brush chicken and mushrooms with two tablespoons reserved dressing. Grill or broil until done. Arrange salad greens, tossed with the remaining dressing on serving plate. Slice and arrange chicken breast on salad; remove toothpicks. Arrange mushrooms on salad, then sprinkle remaining Boursin on chicken. Serve, if desired, with sliced French bread, spread with Boursin and lightly toasted.