Boursin Stuffed Chicken Breasts
Wrapped in prosciutto, these Boursin Stuffed Chicken Breasts are maxed out in flavor, with creamy, savory, and salty elements in every bite!
This Prosciutto Wrapped Baked Chicken is easy to prep ahead of time making it perfect for company or a family gathering.
Why You Must Make
- Stuffed chicken breasts are an easy way to make an elegant entree, especially when it’s Prosciutto-wrapped chicken!
- It only takes an extra minute to cut a little pocket into each boneless skinless chicken breast, then insert a wedge of creamy Boursin (or other fillings), but it’s worth it.
How to Make
- Preheat the oven.
- Make pockets in each chicken breast, then season the exteriors.
- Stuff each pocket with a quarter of the cheese.
- Wrap the breasts in prosciutto, making sure to completely cover the pocket opening so the cheese stays put.
- In a skillet, heat some olive oil and brown the chicken.
- Then place in the oven to finish cooking and drizzle with a little lemon juice to serve.
Frequently Asked Questions
Boursin cheese or fromage frais is a smooth, buttery, triple creme cheese flavored with herbs, garlic, and/or pepper.
There are a couple of ways to stuff chicken breasts. One is to pound them flat, spread the filling over the top, then roll them into pinwheels.
For this stuffed chicken, a pocket is cut horizontally through one side of the chicken to make an internal space for the filling to reside. It’s important to only make one opening and keep the other sides intact.
Plus, it’s key to seal the pocket with a toothpick or by wrapping the chicken with a slice of ham so the filling does not ooze out as it cooks.
Since the size of chicken breasts can vary from average to humongous, it’s hard to know if the cooking time in the recipe will work. It’s best to use a meat thermometer to ensure the chicken interior reaches 180 degrees.
At this temperature, the chicken will be done and any salmonella or other potentially dangerous bacteria will be killed.
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- Best Marinated Chicken Breasts
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- Olive oil, for drizzling
- Salt and pepper
- 4 boneless, skinless chicken breasts without tenders
- 5.4 ounce box of Boursin garlic and herb cheese
- 4-8 slices Prosciutto
- Lemon, optional
- Preheat the oven to 350°.
- Make a pocket in each chicken breast by cutting a slit horizontally through each piece, leaving all sides, except the opening intact.
- Season the exteriors with salt and pepper, and place ¼ of the cheese in the center of each breast. I cut the round of cheese in half from top to bottom, then cut horizontally to make 4 half-moon-shaped pieces of cheese.
- Wrap each breast with a slice or two of prosciutto, depending on the size of the breasts. It will adhere to itself as you wrap.
- Drizzle some olive oil into a large skillet and heat the pan. Add chicken and brown on each side.
- Then move the chicken to the oven and cook until the chicken reaches 180 degrees, 10-15 minutes. Drizzle with a little fresh lemon juice if desired and serve.
If your skillet is not oven-safe, transfer the chicken to a baking dish before placing it in the oven.
Add half a lemon to the skillet before roasting to squeeze over the chicken before serving if desired.
Recipe adapted from Rachael Ray.
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Serving Size:1 chicken breast
Amount Per Serving: Calories: 413Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 1813mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 57g
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