Thursday, February 12, 2009

Stuffed & Rolled

What's for dinner tonight?
I don't know. I am uninspired.

What's in the fridge?
Chicken breasts, some cheeses and some asparagus that's about to go bad and always lots of packaged Serrano ham and prosciutto.

Those bland boneless white breasts are just calling out for some flavor.

Why not stuff them with what I have, and roll the asparagus with prosciutto & bake them?



I am certain this recipe originated in a Ladies Home Journal back in the 1950's.
It's so simple and elegant in a weird way. I have seen it my entire life in recipe files, so it must be good.

The use of Boursin cheese makes it sound fancy, however, that French sounding cheese is really made in Wisconsin! Sorry to burst your bubble.

Boursin & Spinach Stuffed Chicken Breasts: cure for a boring weeknight (I could think of better cures, but this will have to do for now).

4 boneless chicken breasts
1 package of Boursin cheese (any flavor)
10 oz. package of frozen spinach, thawed and drained
salt & pepper
some dried flavored breadcrumbs
4 pats of butter, one for each breast

Flatten each breast to make them thin & butterfly them. I do this by separating the membranes with my hand, pushing the breast open (learned that from Martha Stewart). It's easier than pounding the chicken to death.

Make your filling: combine the thawed and drained spinach and mash it together with a package of Boursin cheese. A fork is best for this task. Add salt and pepper.



Divide your filling into 4 spoonfuls and place in the middle of each opened chicken breast. Fold over the sides of the chicken to close and squeeze tight.



Place your 4 rolled and stuffed breasts in a baking dish and sprinkle with seasoned breadcrumbs and the pats of butter.

Bake at 375 for 40 minutes.
Let rest 5 minutes before slicing.

Serve with asparagus wrapped with prosciutto. Yum.



22 comments:

kat said...

That stuffing really does dress up the chicken

Ciao Chow Linda said...

This looks elegant and easy and delicious Stacey - perfect for company even. I love the flavor of boursin cheese.

Colloquial Cook said...

Miam! The asparagus cum prosciutto picture looks amazing, I hope you posted it on TSpots'! I need a kick in the backside to post something. Anyone in for a kick in Claire's backside?

Culinarywannabe said...

The asparagus wrapped with prosciutto looks awesome. That's one of my favorite things to serve as appetizers, but I hadn't thought to serve it as a side.

Michele said...

I love this! I wonder if laughing cow cheese wedges can be used instead of the boursin cheese. It looks phenomenal and the asparagus makes it look even more elegant.

Karen said...

Very simple but looks very elegant. This is something I would make for company!

Lori Lynn said...

Anything but boring, Stace!

I worked in a restaurant kitchen in Aspen in the late 70's and Chicken Boursin was our most popular dish.
LL

Bob said...

Awesome, I love stuffed chicken breast! A great mix of flavors in there and I can't see anything wrong with prosciutto wrapped asparagus either. ;)

LaDue & Crew said...

My lean cuisine looks nothing like this. Heck, it doesn't even look like the picture on the box for that matter. Your photos look amazing and I know the real thing was even better looking in person. I am eating vicariously, through you...

Colleen said...

This looks like a delicious meal! I made stuffed chicken this week too and I love wrapping the asparagus!

Foodie with Little Thyme! said...

Yum, I've stuffed chicken with lots of differnt things but never spinach. I'll have to give it a try.

The Food Hunter said...

This is the perfect way to jazz up a boring weeknight meal. I wonder how it would be with boneless thighs. I have some defrosting right now.

Pam said...

What a beautiful and tasty dinner.

Zen Chef said...

What!? Boursin is made in Wisconsin? That's scandalous!! You just burst my bubble! :-) Love asparagus wrapped in proscuitto. Yum!

*.. and that's a kick in Claire's backside! :-P

noble pig said...

Boursin has always been my hero...looks fabulous.

Proud Italian Cook said...

Mmmm, I could eat that whole tray of asparagus, I like to dip them in lemon aoli!

melissa said...

Love this. Of course, I mean, it has spinach. But really, it is a good weeknight pick me up. For sure.

Patsyk said...

love the way you created something that looks amazing from things you had on hand. what a great meal!

Peter M said...

I just had chicken...ahem, breast for dinner too! Your dish rocks 'cause you weren't cheap on the stuffing.

Mediterranean Turkish Cook said...

Great tips on flattening the chicken breasts. I usually open a one-sided hole in the breast and stuff them. This is probably easier! Looks great.

Southern Momma said...

This was absolutely fabulous when I made it the other night, so much so that we're having it again tonight as an easy, but fancy, anniversary dinner. Thanks for sharing!

And my 2 year old now eats asparagus thanks to your suggestion of wrapping it in prosciutto. Two thumbs up from Wisconsin. ;)

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