Thursday, August 17, 2006

Chicken: Chicken Boursin

1 5 oz. package garlic and herb Boursin                                  Serves 4.
2 full chicken breasts, split, skinned, boned
lemon or lime juice
s & p
1 egg, well beaten
flour
dry bread crumbs
1/2 cup butter
1/4 cup oil

Two hours or up to 2 days before serving, quarter the cheese and roll each quarter into a finger 1/2" thick.  Wrap each finger in plastic wrap and chill well.  Flatten chicken between 2 sheets of waxed paper and pound until 1/8" thick.  Sprinkle lightly with juice, salt, pepper.  Place cheese fingers lengthwise on long sides of breasts, roll chicken around cheese to enclose it and secure with toothpicks.  Dust chicken rolls with flour, dip in egg, roll in bread crumbs.  Chill 1 hour or longer.  In a heavy skillet just large enough to hold the chicken in 1 layer, saute the rolls in butter and oil over med high heat for 10 mins per side.  Drain on paper towels and serve immediately.

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