Best Lobster Stuffed Chicken With Boursin Cheese Sauce Recipes

CHICKEN STUFFED WITH LOBSTER MEAT

Steps:

• Preheat oven to 350 degrees F. Position rack in center.
• Remove all the meat from the lobster and roughly chop, leaving some large pieces. Set aside
• Melt 2 tablespoons of butter in a small skillet, saute scallions for 2 to 3 minutes. Add lobster meat and wine, stir quickly to combine over high heat. Drain the mixture, reserving the liquid. Set lobster meat and scallion mixture aside. Melt remaining butter in another skillet. Add flour and cook slowly without coloring or about 5 minutes. Add reserved liquid and cream. Cook, stirring constantly until mixture begins to thicken. Stir lobster meat back into the mixture, add cayenne, and season to taste. Cool mixture completely.
• Rinse chicken breasts and pat dry. Trim any fat around edges. Place breasts, 1 at a time, between sheets of waxed paper and gently pound with a mallet until about 3/8-inch thick. Season with salt and pepper to taste.
• Lightly oil a 13 by 9-inch baking pan. Place 1/4 cup stuffing on the center of the underside of each breast. Bring the top and bottom flaps of the chicken up over the stuffing, slightly overlapping the ends, then fold up the sides to enclose the stuffing completely. Lay the packets seam side down in the pan and brush with olive oil.
• Bake until chicken is lightly browned and feels firm when pressed, 20 to 30 minutes. Slice each roll on the diagonal to serve.

BOURSIN STUFFED CHICKEN BREASTS WITH RASPBERRY SAUCE

Steps:

• 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.

BOURSIN STUFFED CHICKEN BREASTS EASY!

Steps:

• Pound each chicken breast to 1/4" thick. This can be done ahead of time, covered and refrigerated.
• In a pan of boiling water, quickly dip each spinach leaf or basil leaf; drain and set aside.
• Mix the 8 ingredients together for the Boursin cheese; add the walnuts to the cheese mixture, cover at room temperature for at least an hour to blend the flavors.
• Lay the chicken breast flat, season each side with salt and pepper; add the spinach or basil leaves and spread the cheese-walnut mixture to cover each breast.
• Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll, transfer to a greased baking dish and place the chicken breast seam side down; sprinkle with bread crumbs and refrigerate at least 3 hours or over night.
• Bake 350° degrees F. for approximately 30 to 35 minutes or until juices run clear. Let the chicken rest for 5 minutes; slice 1/2 inch thick and serve with a tomato rose and an asparagus and carrot ring garnish.

STUFFED HERBED CHICKEN WITH BOURSIN CHEESE

Steps:

• Preheat oven to 350°F Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
• Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
• If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
• Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
• Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.).
• Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
• Let rest for 5 minutes before serving.

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

Steps:

• Preheat oven to 375F/190°C.
• Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
• Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
• Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• Gently place them into the oiled baking dish, seam side down.
• Arrange the tomatoes, haricots verts, and shallots around the chicken.
• Place a thyme sprig onto each breast.
• Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• Serve vineyard-style with a crusty baguette for mopping the juices.
• To Freeze:.
• Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.

LOBSTER STUFFED CHICKEN WITH BOURSIN CHEESE SAUCE

Steps:

• Sauté onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients.
• Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat.
• Sauce:
• Bring heavy cream to a boil in a 2-quart saucepan then whisk in Boursin Cheese and reduce heat to very low.
• Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
• Continue cooking until the sauce is lightly thickened.
• Sauce may be held for a short time in warm water bath.
• Bake chicken in a 350 degree oven for approximately 18 minutes and top with sauce upon serving.