Monday, November 12, 2012

Boursin and Bacon-Stuffed Chicken Wrapped in Prosciutto

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Definitely make this.  DEF-IN-ITE-LY make this.


Boursin is one of my favourite things on this planet.  I just.  Want it.  My taste buds love it.  I could legitimately sit down with a box of Boursin, open up the foil, plop it onto a plate, lick the foil clean (oops, no, I haven't done that every time I've eaten it), and then eat the entire package of it in one sitting.  I've never allowed myself to do that before, but every time that we have company and Boursin is one of the appies that I am putting out, I secretly want to do it.  I want to eat it all before anyone else arrives.  To have it all be mine would be, just, no words.  To me, that's how good Boursin is.

So then, as I was using my expert Google sleuthing skills to hunt down a meat-dish entree for my recent bacon-themed supper club night, I stumbled across this recipe for Boursin and bacon stuffed chicken on the So Delushious blog (which I am now probably going to become addicted to).  How could I not make this?  (Rhetorical question...I couldn't not)

So, this is how it works.  Take a piece of chicken, pound it out to make it flatter, take half (yes, HALF...almost my dream come true) of a box of Boursin and spread it all over the chicken. Top with two pieces of bacon (yes, per piece of chicken), roll it up, and wrap the whole thing in prosciutto.  So easy, so tasty, so so so good.

This blog post comes from a previous post about a bacon-themed supper club night that The Hubby and I did with some friends.  I want it to be that night again right now.  If you want to read the full blog post about Bacon Night, click here to go back to that page.  Otherwise, enjoy...

Boursin and Bacon-Stuffed Chicken Wrapped In Prosciutto

Serves:  4 (can be easily doubled or halved)

  • 4 large boneless, skinless chicken breasts
  • 2 packages of Boursin cheese (Garlic and Fine Herbs flavoured)
  • 8 slices thick-cut bacon
  • 8 slices prosciutto
  • 1 lemon, cut into four wedges
  • salt and pepper
  • 1 cup chicken stock
  • 20 - 30 cherry tomatoes (optional)
Preheat oven to 375F.  Lightly oil the bottom of a casserole dish.  Place one piece of the chicken breast into a large sandwich bag or in between two two pieces of Saran wrap.  Gently beat the chicken with the flat side of a meat tenderizer until the chicken breast is flat and fairly thin.  Repeat this with the three other pieces of chicken.

Generously spread half of a box of Boursin cheese onto each chicken breast.  Lay two pieces of bacon on top of each breast, cutting the bacon in half if necessary.

Roll each chicken breast up from the short side in.  Wrap each breast in two pieces of prosciutto.  Place into the casserole dish.  Season with salt and pepper.  Pour the chicken stock into the bottom of the casserole dish.  Place cherry tomatoes and lemon wedges around the chicken.    

Bake on the middle rack of oven for 55 minutes, spooning juice from the pan on top of the chicken every 15 minutes or so.  


Recipe Source:  So Delushious


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