Chicken Stuffed With Boursin,and Wrapped in Parma Ham

Chicken Stuffed With Boursin,and Wrapped in Parma Ham
 
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This recipe was uploaded
by MoiAnn

 
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Ingredients

Ingredients
Method
 
  • 6 Skinned and de-boned Chicken Breasts
  • 6 Rashers Parma Ham
  • freshly ground black pepper
  • 5 oz. butter
  • 175g Boursin Cheese
  • 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 g cream cheese
  • 250g Creme fraiche
  • one and half teaspoons chopped mixed herbs
  • salt and pepper
  • chopped parsley (one tablespoon)
SeasonChicken Breasts with the pepper, melt butter in pan and saute breasts lightly
on both sides until golden 2-3 mins
when cool enough to handle, slit the breat along on side making a cavity, season inside
with salt and pepper and put 1oz. (2.5g) of boursin into each breast,
wrap in foil and bake 375f 190c until cooked (20-25mins)
meanwhile prepare the sauce :
melt butter in pan over medium heat put in shallots and garlic and cook gently without
colouring stir in flour and dijon mustard and cook for one minute, put in glass of white wine, and gradually the milk stirring well (use whisk) add cream and 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
Serve with Baby Vegetables and small new potatoes

Chicken Stuffed With Boursin,and Wrapped in Parma Ham

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This recipe was uploaded by MoiAnn

 
 
Great dinner Party Receipe Serves 6

Method


SeasonChicken Breasts with the pepper, melt butter in pan and saute breasts lightly
on both sides until golden 2-3 mins
when cool enough to handle, slit the breat along on side making a cavity, season inside
with salt and pepper and put 1oz. (2.5g) of boursin into each breast,
wrap in foil and bake 375f 190c until cooked (20-25mins)
meanwhile prepare the sauce :
melt butter in pan over medium heat put in shallots and garlic and cook gently without
colouring stir in flour and dijon mustard and cook for one minute, put in glass of white wine, and gradually the milk stirring well (use whisk) add cream and 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
Serve with Baby Vegetables and small new potatoes
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