Stuffed Herbed Chicken with Boursin Cheese

Boneless, skinless chicken breasts, pounded thin, rolled up with herbed Boursin cheese spread and basil, coated in a Parmesan bread crumb crust, and baked.

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Photography Credit: Elise Bauer

Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online. If you are unfamiliar with Boursin cheese, it is essentially an all natural soft cow’s milk cheese dressed up with garlic and herbs.

You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step.

We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. Then coating them with breadcrumbs and Parmesan and baking!

Stuffed Herbed Chicken with Boursin Cheese Recipe

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  • Yield: Serves 2-4

We are using chicken breasts instead of already cut chicken cutlets for this recipe because when we pound the breasts thin, they will spread out sufficiently for us to roll them up.

Ingredients

Ingredients

  • 2 skinless, boneless chicken breasts, 1/2-pound each
  • Fresh basil leaves (or other green - beet green, swiss chard, spinach), enough to cover each chicken breast
  • 2 Tbsp finely chopped toasted walnuts
  • 2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed cream cheese recipe, see below), room temperature
  • 1/3 cup breadcrumbs
  • 3 Tbsp grated Parmesan cheese
  • 1 egg, beaten well
  • Salt
  • Pepper

Herbed Cheese

  • 2.5 oz cream cheese, softened
  • 1 garlic clove, minced
  • 3 teaspoons fresh parsley, minced
  • 3 teaspoons fresh chives, minced
  • A pinch of cayenne
  • 1/4 teaspoon freshly cracked black peppercorns
  • A pinch salt

Method

1 Pound the chicken breasts to 1/4 inch thickness: Preheat oven to 350°F. Put each chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.

2 Blanch the basil: Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.

3 Mix walnuts into Boursin or cheese mixture: 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.

4 Layer chicken with cheese and basil, roll up: 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.

5 Dredge in flour, egg, and breadcrumbs: Put flour, beaten egg, and breadcrumbs 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.)

6 Bake: 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.

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Showing 4 of 20 Comments

  • carolyns

    At a restaurant where I worked, we served chicken breasts (rolled In potato pearls) and cooked in olive oil, with a wonderful boursin cheese sauce (boursin cheese and heavy cream)drizzled atop. This was served with local Traverse City dried cherries on top. The cherries complimented the richness of the boursin sauce. To die for!!!

  • S

    I just made this recipe today (omitting the bread crumbs because I had none) and it was delicious! A definite repeat recipe for sure.

  • Meredith

    Just made this,fantastic! Didn’t have cream cheese so I used goat cheese,it made the filling even better ! I drizzled a little olive oil over each roll and it kept the chicken moist and the breadcrumbs crispy. Delicious!

  • Rebecca

    There is a similar recipe for this – with Boursin and anise-seed. Then topped with a chunky tomato sauce. It’s amazing – you should try it!

  • Irene

    I have made a similar dish before, but will use this recipe for company coming next week. Does anyone have a suggestion on how to serve?? Should it be sliced and spirals laid on a platter or leave the intact chicken rolls? Serve on top of bed of rice? Pasta? What easy sides complement this dish? My usual problem in timing and my husband likes his food HOT (don’t want him running off to the microwave in front of company).

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