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!!!
I just made this recipe today (omitting the bread crumbs because I had none) and it was delicious! A definite repeat recipe for sure.
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!
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!
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).
I made this tonight for my family. While it was a little more work than I’m used to putting into chicken, it turned out delicious and definitely worth it. I served it with you Green beans w/ almonds, butternut squash in browned butter, and the classic acorn squash. I didn’t even get close to finishing the food that I put on my plate but it was all wonderful. I love your recipes because they have never led me wrong. Thanks again!
I made this the other night and it won raves. Since I’ve been trying recipes from this site, my friends have begun talking about my ‘cooking ability’ instead of my ‘good luck’ with a dish ;-). I will also be taking the suggestions of many of the commentors to have several variations on this yummy dish for the future. Thanks to all!
@monielove Put a dish with water in the oven UNDER the pan your roasting the chicken in and it will keep the chicken VERY moist. My granny taught me that trick when I was a kid. Hasnt failed me yet!!
Hi Elise. I just discovered your wonderful website. I’ve made a Boursin chicken for years, and use boned thighs with the skin on. I pound them a bit, slather Boursin on the underside, and roll around a good handfull of fresh spinach. Bake at 350 degrees for about 70 minutes. The juices are great over rice!
I made these last night and they were delicious! But, as always when I attempt to cook stuffed chicken, a lot of the stuffing inside cooks out and there isn’t as much left when we eat it. So, does anyone have any suggestions of how to prevent this from happening? Otherwise, this was great, thanks for the recipe!
I made this for my boyfriend and my roommate one night and they LOVED it. And so did I of course. I improvised with what I had on hand. I stuffed them with a mixture of cream cheese, a little bit of chives, minced garlic, some grated cheddar cheese, and chopped spinach.
Rich creamy and flavorful, it’s one of my favorites.
WOW!!! I made this the other night for my fiance. The only thing I changed was that I used toasted pine nuts instead of the walnuts. It was fabulous! It was beautiful and moist. I’m definitely adding this to my recipe box. We raved about it so much, that I’m making it for our parents tonight! Excellent recipe!!!
This was a great recipe. I used Panko crumbs and next time I think I will toast them a little before coating the chicken to give the breadcrumb color a little head start. I used spinach/artichoke Alouette cheese and ham for the stuffing.
I made this for my boyfriend last night. It was amazing! I didn’t change a thing, and it was very moist. The flavor is wonderful! You could cut it with a fork, although using a knife shows off the spiral better. I served it with green beans and garlic butter noodles. I’ll definitely make this one again, but I’ll double the recipe!
I love the Boursin & basil idea.
My usual way of doing this sort of crust is to mix up a beaten egg and a big dollop of Sierra Nevada Pale Ale mustard, coat the chicken in that, and then dredge it through a mix of half-and-half breadcrumbs and grated parmesan.
This is my first comment! I adore your site..it’s fed directly to my homepage. This dish looks delicious. I’m completely challenged for some reason, when it comes to stuffing chicken breast. For some reason I can never get it to roll and stay without things popping out or falling apart. It’s such an odd, non-uniform shape to begin with. I think the food gods can smell my fear. In all other aspects, I can hold my own in the kitchen. Would you ever consider a step by step photo montage of you stuffing the chicken? Thank you for all the wonderful info!
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.
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.
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!
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!
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