Boursin Stuffed Chicken

15 Dec

A great combo of moist, creamy, cheesy interior and crispy, crunchy exterior.

Time: 10 min prep, 45 min cook             Serves: 2


  • 2 boneless skinless chicken breasts (about 6 oz each)
  • 2 oz. boursin cheese (I used garlic & herb)
  • 1 egg
  • 1 tbsp milk
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • Lawry’s seasoning salt, to taste
  • black pepper, to taste
  • olive oil spray

How to make it

  • Preheat oven to 350F. Spray a glass baking dish with olive oil.
  • Rinse chicken & pat dry. Cut a horizontal slit in the thickest portion of each breast to form a pocket, leaving about 1/2 inch attached, careful not to cut all the way through. Stuff each pocket with 1 oz of cheese. Secure with toothpicks.
  • In a medium bowl, combine egg and milk and whisk to incorporate.
  • Place bread crumbs & grated cheese into a sealable plastic bag or paper bag. Season with Lawry’s and pepper. Toss to incorporate.
  • Carefully put stuffed chicken in egg mixture, allowing excess to drip off. Then, place into bag with bread crumbs and toss to coat. Carefully transfer to baking dish. Repeat with other piece of chicken.
  • Spray tops liberally with olive oil. Place in oven and bake for 45 minutes – 1 hour until juices run clear.

One Response to “Boursin Stuffed Chicken”

  1. akoko523 January 17, 2013 at 11:17 am #


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