SERVES 4
TOTAL TIME: 45 minutes
It is important to buy chicken breasts with the skin still attached and intact, otherwise the stuffing will leak out. Also, try to buy chicken breasts of similar size so that they will cook at the same rate. See the photos that follow the recipe.
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4 |
(12-ounce) bone-in split chicken breasts, trimmed |
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Salt and pepper |
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1 |
(5.2-ounce) package Boursin Garlic and Fine Herbs cheese, softened |
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1 |
tablespoon unsalted butter, melted |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil.
2. Pat chicken dry with paper towels and season with salt and pepper. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place quarter of Boursin underneath skin over center of each chicken breast. Gently press on skin to spread out cheese.
3. Arrange chicken, skin side up, on prepared baking sheet. Brush chicken with melted butter and bake until it registers 160 degrees, about 30 minutes, rotating baking sheet halfway through baking. Let chicken cool for 5 minutes and serve.
VARIATION
SIMPLE STUFFED CHICKEN BREASTS WITH GORGONZOLA AND WALNUTS
Substitute 4 ounces softened Gorgonzola mixed with ΒΌ cup toasted, chopped walnuts for Boursin.