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    You are in: Home / Recipes / Pine Nut Encrusted-Boursin Stuffed Chicken W/Roasted Red Pepper Recipe
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    Pine Nut Encrusted-Boursin Stuffed Chicken W/Roasted Red Pepper

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    TinTN's Note:

    I got this out of my local paper. It's a featured entree' at a local B&B, The Inn at Evans Mill.

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    Units: US | Metric

    For the crust

    For Roast Red Pepper Sauce

    • 3 -4 roasted red peppers, seeded, peeled and roughly chopped
    • 1 cup heavy cream
    • 1 teaspoon chopped garlic
    • 1 teaspoon chicken base or 1 teaspoon bouillon
    • 1/4 cup diced onion
    • 1 dash crushed red pepper flakes (depends on your heat preference)
    • 1 dash hot sauce (depends on your heat preference)
    • salt and pepper


    1. 1
      Lay chicken breasts between two sheets of plastic wrap on a flat surface. With a mallet or bottom of a small sauté pan, pound the breasts until they are thinner, but without tearing holes in them.
    2. 2
      Divide the wheel of Boursin cheese between the four breasts. One at a time, roll the chicken around the cheese, shaping into a log form. Place in pan and refrigerate for 30 minutes.
    3. 3
      While chicken is chilling, prepare the crust ingredients in three separate bowls.
    4. 4
      1. Flour and salt and pepper to taste
    5. 5
      2. Egg and heavy cream, combined well
    6. 6
      3. Bread crumbs, pine nuts, olive oil, herbs, salt, pepper and granulated garlic
    7. 7
      Prepare a baking sheet and spray with non-stick coating.
    8. 8
      Remove chicken and begin the breading procedure.
    9. 9
      One breast at a time, place in the flour mixture and coat well. Shake off excess.
    10. 10
      Place in the egg mixture and coat well. Let excess drain off.
    11. 11
      Place in breadcrumbs and coat well, making sure to close up the ends and any seams well. Place on baking sheet and repeat with the remaining breasts.
    12. 12
      Bake at 350ºF for approximately 30 minutes. Internal temperature should read 140ºF on a probe thermometer, or until golden brown and cheese is trying to escape.
    13. 13
      While chicken is baking, prepare red pepper sauce.
    14. 14
      Combine all ingredients in saucepan and simmer over low to medium heat for 15-20 minutes. Remove from heat and puree mixture with hand-held mixer or in food processor. Season to taste.

    Ratings & Reviews:


    Nutritional Facts for Pine Nut Encrusted-Boursin Stuffed Chicken W/Roasted Red Pepper

    Serving Size: 1 (333 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 869.8
    Calories from Fat 461
    Total Fat 51.2 g
    Saturated Fat 21.6 g
    Cholesterol 243.7 mg
    Sodium 544.3 mg
    Total Carbohydrate 55.4 g
    Dietary Fiber 3.3 g
    Sugars 4.3 g
    Protein 46.0 g

    The following items or measurements are not included:

    boursin cheese

    fresh herbs

    roasted red peppers

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