Stuffed Herbed Chicken with Boursin Cheese

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

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 23 Comments

  • babs

    I made this this evening and used peppered boursin and left off the bread crumbs (just to save a few calories). It was delicious but a bit dry. I will try Denise’s recommendation of putting a small pot of water in the oven at the same time. Great recipe!

  • monielove

    I just want to be sure we are talking about skinless breasts here? If so, I think if you skip the breadcrumb parmesan topping you should put something on the outside of the breast before roasting otherwise won’t it get too dry? Like put some white wine in the pan and baste? Any thoughts would be welcomed!

  • Noel

    Yum! I’ll think I’ll skip the bread crumbs, but like the other reader, I’d like to know how to prevent the chicken from drying out. I’m going to have this tomorrow with your squash/apple soup. Yum!

  • Elise

    Hi Monielove and Noel,
    Odd, the first time we made this, we used only a few bread crumbs on the breasts, no egg or flour, hardly enough bread crumbs to qualify, and it didn’t dry out at all. But as a suggestion you might want to brush each piece with a little melted butter, or rub with a little olive oil before putting it in the oven.

  • jonathan

    Who doesn’t love Boursin cheese? For an easier, low-carb version, try cutting a pocket in the thicker side of the chicken breast (don’t pound thin), stuffing the boursin inside, and securing the breast closed with wooden toothpicks. Season the breast with salt and pepper, and instead of baking, grill it. The smoky flavor from the grill combined with the savory of the cheese is delicious. This preparation idea is similar to a recipe for an Herbed Goat Cheese Stuffed Chicken Breast recipe found in the first Union Square Cafe cookbook. If you’ve never been to Union Square Cafe in NYC, you owe it to yourself to try what is consistently rated as one of the top restaurants in NYC.

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