Time 1h15m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Pre-heat the oven to 190C/375F/Gas 5. Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best. Place one chicken breast between a large piece of cling film and gently beat it with a cook’s mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast. Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges. Roll the chicken breasts up - tucking the last small “fillet” flap up and into the stuffed roll. Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath. Gently lift them into the oiled oven dish. Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.). If using the lemon juice, pour over the top of the chicken breasts now. Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.). Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven. Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes. Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes! Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.). TO FREEZE:. As soon as you have stuffed and wrapped the bacon around the beaten chicken breasts, wrap individually in cling film and put into a freezer container or a freezer bag. Take them out as required and allow to defrost for 4-5 hours at room temperature or overnight in the fridge. Cook as above. Can be frozen for up to 3 months with no adverse effects on the Boursin cheese.
Number Of Ingredients 11 Steps:
1Pre-heat the oven to 190C/375F/Gas 5. 2 Lightly oil an oven proof dish with the teaspoon of olive oil - using a pastry brush is best. 3 Place one chicken breast between a large piece of cling film and gently beat it with a cook’s mallet - beating until large and fairly thin - try NOT make any holes in the chicken! Repeat with the second chicken breast. 4 Place the chicken breasts on a work board and spread half the Boursin cheese on each chicken piece - make sure it is spread evenly right up to the edges. 5 Roll the chicken breasts up - tucking the last small “fillet” flap up and into the stuffed roll. 6 Wrap the bacon pieces or pancetta ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath. 7 Gently lift them into the oiled oven dish. 8 Season well with freshly ground black pepper. (Season with salt to taste - the bacon will make it quite salty, so watch out when seasoning with salt.). 9 If using the lemon juice, pour over the top of the chicken breasts now. 10 Scatter or arrange the cherry tomatoes around the chicken pieces. (I like to keep them on the vine.). 11 Place in the middle of a pre-heated oven and roast for between 45 - 55 minutes; the cooking time depends on the size of the chicken breasts and your oven. 12 Remove from the oven and place the chicken breasts on a plate - you can serve them whole or sliced. Garnish with watercress, as well as the roasted cherry tomatoes. 13 Serve with a selection of seasonal fresh vegetables and a jacket potato, making sure you spoon the excess Boursin sauce over the top of the chicken pieces and the roasted cherry tomatoes! 14 Tip:You can make an optional creamy sauce. On taking the chicken out of the oven, add the creme fraiche and white wine to the Boursin cooking juices in the oven dish, whisk together and then gently heat, whisking all the time, over medium heat on top of the stove, or decant the creme fraiche, wine and juices to a small saucepan and heat the sauce in the pan. (Make sure to keep the chicken warm whilst you do this.).
Time 1h5m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper. Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper. Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner “tail” of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts. Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.
Time 1h5m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 375F/190°C. Add the 3 tablespoons olive oil to a baking dish, tilting to coat. Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat. Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook’s mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap. Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges. Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll. Gently place them into the oiled baking dish, seam side down. Arrange the tomatoes, haricots verts, and shallots around the chicken. Place a thyme sprig onto each breast. Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper. Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender. Serve vineyard-style with a crusty baguette for mopping the juices. To Freeze:. Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.
Time 45m Yield 2 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered. Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts in half, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish. Bake in the preheated oven until the chicken is no longer pink in the thickest part, 30 to 35 minutes. Remove the toothpicks before serving.
