Poulet Au Fromage Boursin Chicken W Boursin Cheese
Indulge in the creamy decadence of Poulet au Fromage Boursin, a French-inspired chicken dish that’s as elegant as it is comforting. Juicy boneless chicken breasts are stuffed with rich, herbaceous Boursin cheese, coated in a golden panko crust, and baked to perfection for a satisfying crunch. The perfect balance of crispiness and creamy filling makes this dish an unforgettable centerpiece for any meal. With simple yet flavorful ingredients like garlic-infused Boursin cheese, a touch of fresh parsley for garnish, and a delicate sear in butter and olive oil, this recipe elevates weeknight dinners to gourmet levels. Quick to prepare in just under an hour, Poulet au Fromage Boursin is guaranteed to impress your guests or satisfy your family, making it a go-to option for lovers of cheese-stuffed chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 150 grams Boursin cheese (Garlic & Fine Herbs flavor recommended)
- 60 grams All-purpose flour
- 2 large Eggs
- 120 grams Breadcrumbs (preferably panko)
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or grease lightly with olive oil.
Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.
Stuff approximately 2 tablespoons of Boursin cheese into each chicken breast pocket. Use toothpicks to secure the opening if needed.
Set up a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with breadcrumbs.
Season the chicken breasts lightly with salt and pepper. Dip each stuffed breast into the flour, coating evenly, then into the egg, and finally into the breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
In a large skillet, heat the butter and olive oil over medium heat. Sear the chicken breasts for about 2-3 minutes per side until golden brown. Transfer the seared chicken to the prepared baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 74°C (165°F) and the chicken is fully cooked.
Remove the chicken from the oven and let it rest for 5 minutes. Remove any toothpicks if used.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 14.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 474 mg | 10% | |
*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.
