Boursin Stuffed Chicken


Here is a new chicken recipe that Bridget found that I made for us last night. We all agreed that it was the best chicken we had ever had! Very tasty, and not too difficult to make.


  • 4 boneless chicken breast halves
  • 5 ounces Boursin cheese with garlic and herbs
  • 1 tablespoons flour
  • 1/4 cup shredded carrot
  • 1/4 cup chopped pecans
  • 1/4 cup chopped parsley, divided
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons butter, melted


Place each chicken breast half between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet until flattened and thinned out.In a small mixing bowl, beat Boursin cheese with flour until smooth. Stir in carrot, pecans, and half of the parsley. Place about 1/4 of the Boursin mixture on each piece of chicken. Fold in two sides and roll up burrito style. Press edges to seal. In a small bowl, combine remaining parsley, bread crumbs, and Parmesan cheese. Brush chicken rolls with the melted butter then roll in bread crumb mixture. Place chicken rolls in an 8-inch square baking dish, seam side down. Sprinkle with remaining bread crumb mixture. Bake at 350° for 40 to 45 minutes, or until chicken is tender.
Boursin stuffed chicken serves 4.

2 comments… add one
  • Melinda Hartman Mar 25, 2009 Link

    I am so making this – sounds a little bit involved for a weeknight, so probably a week from Saturday. Or, you could invite us over for dinner – either one works!

  • It’s really very good. I skip the pecans (since Bridget is allergic to nuts) and use spinach instead. The prep time isn’t too bad, 20-25 minutes, but probably a bit more then you’d want to do on a typical weeknight. Of course you’re welcome to come over and sample it anytime!