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.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated March 10, 2022
Elise Bauer
Stuffed Herb Chicken with Boursin
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

Total Time 0 mins
Servings 2 to 4 servings

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 (1/2-pound) skinless, boneless chicken breasts

  • Fresh basil leaves or other green such as beet green, Swiss chard, spinach, enough to cover each chicken breast

  • 2 tablespoons finely chopped toasted walnuts

  • 2 1/2 ounces Boursin garlic and herb cheese (or 2.5 ounces of herbed cream cheese recipe, see below), room temperature

  • 1/3 cup breadcrumbs

  • 3 tablespoons grated Parmesan cheese

  • 1 egg, beaten well

  • Salt

  • Pepper

Herbed Cheese:

  • 2 1/2 ounces cream cheese, softened

  • 1 clove garlic, minced

  • 3 teaspoons fresh parsley, minced

  • 3 teaspoons fresh chives, minced

  • Pinch cayenne

  • 1/4 teaspoon freshly cracked peppercorns

  • 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.

Nutrition Facts (per serving)
269 Calories
18g Fat
10g Carbs
16g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 269
% Daily Value*
Total Fat 18g 24%
Saturated Fat 9g 44%
Cholesterol 111mg 37%
Sodium 463mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 16g
Vitamin C 1mg 6%
Calcium 103mg 8%
Iron 1mg 7%
Potassium 196mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.