Boursin Stuffed Chicken Breast
1 5oz package of garlic boursin cheese
1 tbsp of black olive tapenade
fresh basil leaves (spinach would work too)
2 large chicken breasts
1 tbsp pine nuts
1/4c bread crumbs
2 tbsp fresh grated parmesan
Blanch basil or spinach (dip for 10 seconds in boiling water) and set aside on paper towels.
Place breasts between two layers of... Read More plastic wrap and pound flat. Lightly season with salt and pepper.
Blend cheese, tapenade, and pine nuts in a bowl with a fork.
Smear cheese mixture on each breast with a spatula. Place a layer of basil (or spinach) on top of the cheese. Starting from the smaller end, tightly roll each breast and hold together with either toothpicks or kitchen string.
Get three bowls. Put flour in one, bread crumbs mixed with parmesan in another and crack and beat the egg in the last.
Roll each breast in the flour first, then the egg, then the bread crumbs.
Bake at 350 for 40-50 minutes or until the internal temperature is 165.