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cheese chicken breasts rashers parma ham freshly ground black pepper oz.butter Boursin cheese salt butter shallots glass white wine garlic flour mustard cream cream cheese Creme Fraiche mixed herbs salt parsley
Viewed: 35 - Published at: 6 years agoIngredients
- ch icken breasts stuffed wth boursin cheese and served with a herb and garlic sauce....
- serves 6
- 6 skinned and de-boned chicken breasts
- 6 rashers parma ham
- freshly ground black pepper
- 5 oz.butter
- 175g boursin cheese
- salt.
- sauce :
- 175g butter
- 4-6 shallots chopped
- 1 glass white wine
- 2 garlic cloves peeled and chopped 500g milk
- 3 oz flour
- 1 small teaspoon Dijon mustard
- 300 ml double cream
- 250 grams cream cheese
- 250 g. creme fraiche
- one and a half teaspoons
- of freshly chopped mixed herbs
- salt and pepper
- chopped parsley (1 tablespoon)
Method
- season chicken breasts with papper, melt butter in pan and saute each breast lightly
- on both sides till golden 2-3
- minutes only then when cool enough, slit the breast along one side making a cavity, season insdie with salt and pepper and put on 1oz 2.5 g
- of boursin in each breast, wrap in foil and bake at 375F
- 190c until cooked (20-25 mins)
- meanwhile prepare the sauce:
- melt the butter in pan over a medium heat, put in the shallots and garlic and cook gently without colouring, stir in flour, dijon mustard and cook for one minute, put in glass of white wine, gradually add the milk stirring well (use whisk) add cream, cheese,
- herbs and seasoning. cook until thickened, then stir in the parsley and check the seasoning
- Remove chicken from foil
- and serve with the sauce.
- I find baby veg is nice with this one and small new potatoes,
