Chicken with Boursin
Over a year ago
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Ingredients
- 4 medium chicken breasts
- 5oz Boursin cheese
- 4 Tablespoons White wine
- 1 Tablespoon Lemon juice
- 6 Tablespoons Double cream
- 4 tablespoons Breadcrumbs
- 1 ½ oz clarrified butter
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
This is so easy to make and delicious
Method
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1
1. Remove any skin from the breast fillet, trim and flatten
2. Cut carefully to make a pocket between the large and small breast area.
3. Fill the pocket with the cream cheese and lay on a piece of foil.
4. Season lightly with salt and ground pepper, moisten with a tablespoon of wine and 1 of lemon juice then wrap the foil to make a parcel. - do this for each of the 4 breasts.
5. Cook in the oven (200C or Mark 6) for 15 - 20 minutes
6. Whilst chicken is cooking, fry the breadcrumbs, mix with ham and keep warm.
7. Take chicken and put in an oven dish. Pour the juices from the foil aside
8. Boilcream in a saucepan until it thickens, add chicken juice and reboil and then pour over the chicken fillets.
9. Just before serving spoon breadcrum mixture over the top
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