Boursin Stuffed Chicken Breasts with Raspberry Sauce
Elevate your dinner table with these Boursin Stuffed Chicken Breasts with Raspberry Sauce, a showstopping combination of creamy, savory, and sweet flavors. Tender chicken breasts are filled with luscious garlic and herb Boursin cheese, pan-seared to golden perfection, and finished in the oven for a juicy, melt-in-your-mouth centerpiece. Served with a vibrant raspberry sauce made from fresh or frozen berries, honey, and balsamic vinegar, this dish strikes the perfect balance between tangy and sweet. Perfect for date nights or special occasions, this impressive yet easy-to-prepare recipe is sure to become a favorite. Ready in just 40 minutes, it’s a fusion of gourmet flavors with home-cooked simplicity.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 150 grams Boursin cheese (garlic and herb flavor)
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 200 grams Fresh or frozen raspberries
- 2 tablespoons Honey
- 1 teaspoon Balsamic vinegar
- 120 ml Chicken broth
Instructions
Preheat oven to 375°F (190°C).
Using a sharp knife, create a horizontal pocket in each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast with about 2 tablespoons of Boursin cheese, then secure the openings with toothpicks to prevent the filling from spilling out during cooking.
In a shallow dish, combine the flour, salt, and pepper. Lightly dredge each stuffed chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, until they are golden brown.
Transfer the skillet to the preheated oven and bake for an additional 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, make the raspberry sauce. In a small saucepan over medium heat, combine the raspberries, honey, balsamic vinegar, and chicken broth. Simmer for 5-7 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
Strain the sauce through a fine mesh sieve to remove the seeds (optional), then set aside and keep warm.
Carefully remove the toothpicks from the cooked chicken breasts and serve drizzled with raspberry sauce. Enjoy immediately.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 48.9 g | ||
| Protein | 236.3 g | 473% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
