You can buy the Boursin cheese for this recipe, or you can make the simple version we have below. It does not have as many ingredients of actual Boursin cheese… but it is perfectly fine. This recipe serves 2.
Ingredients:
- Chicken breast for 2. We use one large breast, but you can use two single serving 5-7 ounce breasts if you have them
- 2 Tablespoons fresh basil chopped, or 2 teaspoons dried
- 1 Tablespoon fresh parsley, chopped
- 2 Ounces cream (or Neufchatel) cheese
- 1 Teaspoon garlic powder
- 1 Teaspoon dried dill
- 1/3 Cup Parmigiano cheese
- 1 Tomato sliced thick (we use 2 Campari tomatoes)
- 1-2 Tablespoons of olive oil
- 1/4 Cup white wine, chicken broth or water
Directions: Preheat oven to 375° F
In a small bowl, combine the cream cheese, garlic powder, parsley, dill and 1/4 cup of the Parmigiano. Butterfly the chicken and open it like a book. Spread the cheese mixture on the chicken and then close the top. Place the chicken in an oven proof pan (we use a black frying pan) and top with the sliced tomatoes. Sprinkle the remaining Parmigiano cheese on top and drizzle with olive oil. Pour the wine/water/stock around the chicken.
Bake for 45 minutes or until center is 165° and outside is browned. (The time will depend on the size of your chickens). This is great when served with pasta and your favorite sauce.
