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Bacon Wrapped Boursin Stuffed Chicken Breasts – a Deux!

Ingredients:

  • 2large boneless skinless chicken breasts
  • 100g boursin cheese or 100 g local garlic & herb spreadable cheese
  • 6slices smoked streaky bacon or 2 -4 slices pancetta
  • 1teaspoon olive oil
  • 10 -12cherry tomatoes, on the vine
  • salt
  • fresh ground black pepper
  • 1⁄2lemon, juice of
  • 2tablespoons creme fraiche (optional)
  • white wine (optional)
  • watercress

Directions:

  • Pre-heat the oven to 190C/375F/Gas 5.
  • Lightly oil an oven proof dish with the teaspoon of olive oil – using a pastry brush is best.
  • Place one chicken breast between a large piece of cling film and gently beat it with a cook’s mallet – beating until large and fairly thin – try NOT make any holes in the chicken! Repeat with the second chicken breast.
  • Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece – make sure it is spread evenly right up to the edges.
  • Roll the chicken breasts up – tucking the last small "fillet" flap up and into the stuffed roll.
  • Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath.
  • Gently lift them into the oiled oven dish.
  • Season well with freshly ground black pepper. (Season with salt to taste – the bacon will make it quite salty, so watch out when seasoning with salt.).
  • If using the lemon juice, pour over the top of the chicken breasts now.
  • Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.).
  • Place in the middle of a pre-heated oven and roast for between 45 – 55 minutes; the cooking time depends on the size of the chicken breasts and your oven.
  • Remove from the oven and place the chicken breasts on a plate – you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes.
  • Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes!
  • Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
  • TO FREEZE:.
  • As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge.
  • Cook as above.
  • Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.

Reviews:

  • soulever

    Words fail me. I made this today following the recipe completely, with the exception of the tomatoes since we have an allergy to them. I don’t think I’ve ever tasted anything so comforting, so scrumptious, so rib-sticking, so delightful, so creamy, so heavenly… ever in my life. I’m food-drunk. I honestly can’t thank you enough French Tart, and believe me when I say I will be following your every recipe. The only mistake I made was making a twice-baked potato, with shallots. The creme fraiche/white wine sauce on it was just too good. Can a person die from something being too delicious? I’m going to go lie down now as I’m in a food coma. This is the best possible way to go.

    UPDATE: It’s now been over a year or two since I first discovered this recipe. Still insanely delicious, easy, and my go-to for guests. Easily one of my favorite things to eat.

  • lakeout

    This was very good, but I did take some liberties. Used ‘no name’ garlic/herb soft cheese, which was excellent but might have been a tad too soft/melty. And I subbed center-cut bacon — the chicken was done before the bacon was crispy. I will either broil briefly before serving, or will try again with bacon the recipie calls for. I used about 1-2 T. heavy whipping cream & a generous amount of white wine for sauce to get bits from pan, that was great. Oh – one other item — put 2x the cherry tomatoes you think you’ll want in the pan, they go SUPER with this. Thanks for sharing this recipie!

  • adopt a greyhound

    The chicken was so tender and the flavors of the bacon and sauce were great. I only had large tomatoes and can see the cherry ones would be better.

  • charityk88

    Absolutely devine! Was a huge with the fam and very simple to make. I used laughing cow garlic and herb wedges for the center (about a wedge per breast) mixed with some freshly chopped garlic for extra flavor. Used Applewood smoked bacon and cherry tomatoes and not only was the smell in the house while it was cooking enough to make our stomachs rumble and our mouths water but the flavor combination of every thing was absolutely wonderful! Cooked it for 40 minutes with about 5-10 minutes broil time to cook the bacon further. Made a sauce with creme fraiche, chicken stock, and the remaining juices from the pan and it was all perfect served over fettuccine. Special enough for a dinner party, yet simple and quick enough to whip together after work on any week day.

  • lolablitz

    Awesome, French Tart! I was feeling a lack of confidence in my cooking lately after a slew of mediocre dinners and needed to up the ante. I found this recipe and redeemed myself to my husband and toddler 🙂 Thank you for that! I followed the recipe to a “T” and broiled it for 3 minutes at the end to crisp the bacon and pop some of the delicious cherry tomatoes. I didn’t make reduce the sauce, but poured it over the chicken and side of risotto and spinach. A From now on I’m going to you for truly excellent recipes!

  • ljh237

    This is an excellent recipe. I made it for a Mother’s Day gathering of 8 and received rave reviews from everyone. I used the homemade boursin cheese substitute recipe that I also found on this website which worked out beautifully. I baked the chicken in a 400 degree oven for about 40 minutes and then turned the oven to broil for about 5 minutes to crisp the bacon. I didn’t bother with the sauce and thought it was perfect as is.

  • Antifreesz

    The whole family loved this dish! Not an easy task in my household. I used garlic herb brie as the cheese, always seem to have that in frig.;) Worked wonderfully. I used San Marzano tomatoes cut in quarters to sub for the cherry tomatoes- boy were they delicious. Don’t get me wrong I loved the chicken but the tomatoes with the sauce were out of this world- I could have just eaten those and have a fabulous meal

  • doobylou

    Gorgeous! I found that the chicken needed a lot less cooking time, in my fan oven at 160 it took about 25 mins so maybe check your chicken before the end of the time specified here. I added some chopped baby leeks to the tray with the tomatoes and sprinkled oregano, salt and pepper over these, and some chopped thyme with olive oil on the chicken. I served the chicken and veg with a tomato risotto, a baby spinach and pine nut salad, and some garlic bread. My guests loved it. Great recipe thank you!

  • Violet F.

    Absolutely FANTASTIC! This is probably one of the tastiest recipes I have rated on Food.com!<br/>I made mine with cream cheese mixed with fresh herbs from the garden (oregano, thyme and basil) and some black pepper.<br/>I was concerned that I hadn't 'tucked' the ends well enough but the chesse stayed put and the slices looked very elegant on the plates! Like others I broiled the last 10 mins to make sure the bacon was crispy!<br/>Easy enough for a weeknight but would be impressive to serve to company! <br/>Thank you for a true winner!

  • Hissy Hussy

    Excellent. I 1 1/2d the recipe for 3 of us and used 2 Tablespoons of heavy whipping cream that I had on hand with white wine for the sauce. Delicious! I can see why you make extra to freeze, that is what I intend to do next time.

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