Boursin Cheese & Bacon Stuffed Chicken Breasts for Two

By á-248

A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices. You may want to double the sauce, it's so good!

May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs.

Ingredients

• 2 large chicken breasts, boneless skinless
• 6 ounces boursin spreadable cheese with garlic and herbs
• 3 ounces prosciutto or 3 ounces bacon, cut into 1/4-inch dice
• 3 tablespoons plus 1 teaspoon extra virgin olive oil, divided
• 2 tablespoons dry white wine
• 1/2 lemon, juice of
• 1/2 teaspoon lemon zest, finely chopped
• 2 cups heirloom cherry tomatoes, on the vine
• 1 cup par-boiled French haricots vert or 1 cup thin green beans
• 2 tablespoons shallots, green parts included, chopped
• 2 sprigs fresh thyme
• 1 pinch kosher salt
• 1/4 teaspoon fresh ground black pepper

Details

Servings 2
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375°F (190°C)

Add the 3 tablespoons olive oil to a baking dish, tilting to coat.

Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.

Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.

Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.

Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.

Gently place them into the oiled baking dish, seam side down. Arrange the tomatoes, haricots verts, and shallots around the chicken. Place a thyme sprig onto each breast. Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.

Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.

Serve vineyard-style with a crusty baguette for mopping the juices.

To Freeze:

Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.