Copy Cat Cooking ~ Boursin stuffed chicken

Hello my dear friends! Thanks so much for dropping by and visiting today.

Since it Spring I have been doing lost of Spring cleaning at our place and the main things I am trying to rid of are old magazines. I love reading magazines and since I subscribe to quite a few I have quite a large collection that are getting old and need to be tossed. It pains me to do this but I just can't keep hoarding them any more!

My sweet daughter Maddy is helping me clear out the old magazines...

While I was clearing I ripped out a few pages of inspirational images and I also found some great recipes that I hadn't yet tried. One recipe that caught my eye was this one for stuffed chicken breasts from the May 2010 issue of Good Housekeeping UK.

I knew this would be a good recipe to try because it contains two of my favourite ingredients, Boursin cheese and smoked pork!

The recipe is still available on line and can be found here. It looked so delicious I knew I had to make it. I also knew it would be perfect for Debbie's Magazine Copy Cat Challenge!

Boursin Stuffed Chicken 


allaboutyou.com

Ingredients:

75 gram(s) Boursin Garlic & Fine Herbs Cheese
30 mls finely chopped curly parsley, plus extra to garnish
Finely grated zest of ½ lemon
4 chicken breasts, skin removed
4 slice(s) parma ham (I used Pancetta)
100 ml (3½fl oz) each dry white wine and chicken stock
2 sprig(s) thyme, leaves removed

Method:


Preheat oven to 200°C/ 390°F (180°C fan) mark 6. In a bowl, mix together the Boursin, parsley and lemon zest. Make a horizontal cut in each chicken breast, then stuff each with a quarter of the cheese mix. Wrap a  ham slice horizontally around each breast, covering the cheese, then put seam-side down in an ovenproof dish.

Pour over the wine and stock, drop in the thyme, then season well with black pepper. Bake for 25-30min until the chicken is cooked through. Sprinkle with parsley.

I served our meal chicken with a salad and French fries but it also suggested that the chicken be served with with vegetables and crushed new potatoes to soak up the cooking juices.

I am quite sure you will love this dish as much as we did. It was so easy to make but it tasted like I had spent hours making it! This is a Wow recipe for sure!

I'd better go while I'm on a roll and go and throw away some more magazines...Maybe I will find another great recipe to share at Debbie's next party?  Thanks for the great idea Debbie! Thanks also to Kim for having me at her weekly Wow Me Wednesday Party and to Michele for hosting Primp your Stuff Wednesday and to Beverly who is hosting Think Pink Sundays.


Thanks so much for visiting and I hope you will be back soon to visit me in my little corner of the world Down Under!

Best wishes,

Natasha In Oz 

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