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Boursin Stuffed Chicken Breasts




Source of Recipe


Sue Stees, Saint Louis Bread Co.


List of Ingredients




Mock Boursin Cheese
1/4 C. butter or margarine
8 oz. cream cheese, softened
1/2 (.7 oz.) pkg. dry garlic cheese salad dressing mix

Blend all ingredients and chill.

Chicken Breasts
4 boneless skinless chicken breasts, pounded to
1/4 inch thickness salt and pepper to taste
3/4 C. Mock Boursin cheese
2 eggs
1/4 to 1/2 C. whipping cream or evaporated skimmed milk
1/2 C. freshly grated Parmesan cheese
1/2 C. breadcrumbs (made from Saint Louis Bread sourdough)
1/3 C. butter or margarine



Recipe



Season chicken breasts with salt and pepper to taste. Spread 1/4 of cheese on each flattened chicken breast. Roll up and secure with toothpicks. Lightly beat eggs and cream in a small bowl. Mix Parmesan cheese and breadcrumbs in another small bowl. Dip rolled breasts first in egg/cream mixture and then in breadcrumbs.

Spray an 8-inch square baking pan with non-stick vegetable spray. Place chicken rolls in pan, seam side down. Put butter or margarine pats on top. Recipe can be refrigerated at this point. to bake, preheat oven to 350 degrees. Bake chicken 30-45 minutes until tender.

YIELD: 4 Servings