Boursin Stuffed Chicken Breasts With Raspberry Sauce
photo by The Flying Chef
- Ready In:
- 4 boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
- 1 (4 ounce) package boursin cheese, with herbs, cut into 4 chunks
- 1⁄2 cup walnuts, very finely chopped (approximately)
- 4 leaves fresh spinach (or several leaves of baby spinach)
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper, to taste
- 1⁄2 cup dry white wine
- 1⁄4 cup red wine and vinegar salad dressing (homemade or purchased)
- 1⁄4 cup seedless raspberry jam
- fresh raspberry, garnish (optional)
- fresh herb, garnish (optional)
- Preheat oven to 350 F and have a baking pan greased and ready to go.
- If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
- Bring a small saucepan of water to a boil.
- Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
- Pat dry and set aside on a plate.
- Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
- Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
- Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
- Next,place a nut coated cheese chunk on top of each chicken piece in the center.
- Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
- Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
- Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
- Meanwhile,combine wine,dressing,and jam in a small skillet.
- Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
- If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
- If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
- Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.
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Absolutely outstanding, enjoyed by all the chicken, superb and the sauce wonderful. I have to say I was a little skeptical about the sauce was it going to be to vinegary or too sweet neither one, perfect. I made mine with rice zucchini patties it was so yummy, a lovely combination. The only thing I did different was to brown the breast before cooking it in the oven to give it a nice colour. I will be making this over and over again, thanks for sharing.
Hall-of-fame keeper! A little bit putzy, but definitely worth the effort. I looked up Boursin cheese on 'Zaar, decided we could substitute some cranberry-Cheddar cheese instead leftover from the Christmas cheese box from hubby's boss. We used some of the salad dressing made up for recipe #68166 (Mixed Greens w/Raspberries & Walnuts) from your romantic menu. Hmmmm!!! Jam from our own garden. Another mmmm! The sauce is what makes this so special.
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