I had a package of Boursin Gournay Cheese that I found in the back of the fridge and boneless chicken breasts were on sale, so we had basically all we needed for a chicken dinner. Toss in half the package of portobello mushrooms and we upped the deliciousness factor by twelve.
I used the Garlic and Herbs style of Boursin but every kind they have would work in this dish. If you don’t have Boursin, you can approximate your own by whipping half a package of cream cheese and mixing in garlic and herbs and a little salt.
This is a two person dish but can be scaled up for a larger dinner.
Boursin and Mushroom Stuffed Chicken Breasts
2 large boneless chicken breasts
1 cup baby bella mushrooms, sliced thin
1 tablespoon butter
2 tablespoons pecans, toasted and chopped
2.5 ounce package Boursin Gournay cheese, room temperature
⅓ cup flour
1 egg, beaten with a teaspoon of olive oil
½ cup breadcrumbs or crushed corn flakes
In a small skillet, sauté the mushrooms in butter until they’ve released their juices. Set aside to cool slightly while you pound the chicken breasts to about ¼ inch thick.
Stir pecans into the Boursin cheese. Stir the still warm mushroom with the cheese and pecans. Spread in a thick layer over the pounded chicken. Starting at the narrow end, fold up the chicken breast, tucking in the ends. Secure with toothpicks. Wrap tightly in plastic wrap and place in the refrigerator for at least an hour to firm up.
Preheat the oven to 350 degrees F.
Remove the stuffed chicken from the fridge and take off the plastic. Dredge them in flour, coat with egg and roll in breadcrumbs or corn flakes. Place coated chicken on a greased baking dish, seam side down. Bake for 45-60 minutes, depending on the size of the breast, until the internal temperature is 165 degrees F and the chicken is slightly browned.
Slice and serve.