1/5 Photos of Boursin Stuffed Chicken Breasts With Raspberry Sauce
Doesn't this sound romantic? I had this elegant sounding recipe in my collection for years, clipped from a magazine. This is the perfect thing for an elegant, romantic dinner especially for Valentine's Day. Note: If you can't find boursin cheese in the store, you can use a homemade version - there are several recipes for this cheese right here on Recipezaar or Alouette Garlic & Herb cheese also works. I prefer baby spinach leaves, in which case you will need several per piece of chicken, enough to cover the top of each breast. I used Wishbone Red Wine & Olive Oil Vinaigrette in this.
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- 4 boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
- 1 (4 ounce) package boursin cheese, with herbs, cut into 4 chunks
- 1/2 cup walnuts, very finely chopped (approximately)
- 4 leaves fresh spinach (or several leaves of baby spinach)
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon pepper, to taste
- 1/2 cup dry white wine
- 1/4 cup red wine and vinegar salad dressing (homemade or purchased)
- 1/4 cup seedless raspberry jam
- fresh raspberry, garnish (optional)
- fresh herb, garnish (optional)
- 1Preheat oven to 350 F and have a baking pan greased and ready to go.
- 2If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.
- 3Bring a small saucepan of water to a boil.
- 4Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw.
- 5Pat dry and set aside on a plate.
- 6Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).
- 7Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).
- 8Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.
- 9Next,place a nut coated cheese chunk on top of each chicken piece in the center.
- 10Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.
- 11Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).
- 12Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.
- 13Meanwhile,combine wine,dressing,and jam in a small skillet.
- 14Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).
- 15If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.
- 16If you like, decorate each plate with a garnish of fresh rasperries and a few sprigs of fresh green herbs (optional step).
- 17Remove cooked cooked chicken to serving plates,with raspberry sauce ladled over the top (removing toothpicks before serving) and garnished if desired.
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Nutritional Facts for Boursin Stuffed Chicken Breasts With Raspberry Sauce
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 312.9
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 1.5 g
- Cholesterol 75.5 mg
- Sodium 443.6 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 1.4 g
- Sugars 10.4 g
- Protein 27.6 g
The following items or measurements are not included:
red wine and vinegar salad dressing