Recipe by Lusil
I found this recipe on another website and modified it suit our liking. Some of the "stuffing" may spill out while cooking, but can be incorporated in the sauce. Easy and delicious
Top Review by Garlic Chick
I had some cheese I wanted to use up so decided to make this recipe a couple of weeks ago. Instead of flattening the chicken breasts I went the easy route and just cut them open. The other lazy thing I did was to cook the chicken in the oven only with foil on top and removed it the last ten minutes or so. I had to increase the cooking time by about 15 minutes. I like the idea of precooking the chicken and will probably do that the next time. Great rich flavors, I served it with sliced tomatoes. Will make this again, thanks for posting, Lusil.
- 4 -6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1⁄2 cup boursin cheese
- 1⁄3 cup prepared pesto sauce, plus
- 4 teaspoons prepared pesto sauce
- 1⁄4 cup green onion, finely chopped
- 2 tablespoons olive oil
- salt and pepper
- 1⁄2 cup dry white wine
- 2 tablespoons butter
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine Boursin, 1/3 cup of pesto and onions in a small bowl.
- Spread 2 tablespoons of boursin mixture on one side of each flattened chicken breast (cover the entire breast, leaving 1/4 inch edge around each breast).
- Fold the chicken breast in half and gently pound edges to slightly seal.
- Heat olive oil in a large skillet on medium high heat.
- Carefully dredge chicken in flour, and salt and pepper.
- Place chicken in skillet and brown on both sides until golden (chicken will finish cooking in the oven).
- Remove and drain on paper towels.
- To the drippings in the skillet add wine and butter and deglaze pan, by gently scraping the bottom.
- Once the sauce has come to a boil remove from heat.
- Place chicken in a 3 x 11 casserole dish.
- Pour sauce over the chicken and dollop each breast with a teaspoon of pesto.
- Bake for 15 to 20 minutes.