Cheese-Stuffed Chicken Breasts with Creamy Chive Sauce
For a chic yet easy-to-prepare meal, try these stuffed chicken breasts made in collaboration with Boursin. The chicken is filled with a mixture of green onions and Gruyère cheese, which melts inside the meat as it cooks. We roll all this goodness up in slices of prosciutto and finish off with a creamy shallot and […]
Ingredients
- 20 small baby potatoes, about 1 1/2 lb (675 g)
- 1 tbsp (15 ml) olive oil
- 12 Brussels sprouts, trimmed and halved
- 1 onion, thinly sliced
- 4 boneless, skinless chicken breasts
- 2 tbsp butter
- 6 green onions, thinly sliced
- 2 garlic cloves, chopped
- 1 shallot, thinly sliced
- 3 1/2 oz (100 g) Gruyère cheese, cut into 4 slices
- 8 slices prosciutto
- 1 container (220 g) creamy shallot and chive sauce (Boursin-style)
- 1/4 cup (60 ml) chicken broth
- 3 tbsp flat-leaf parsley leaves
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large baking dish, toss the potatoes with the oil. Bake for 20 minutes. Add the Brussels sprouts and onion. Mix well. Continue to bake for 20 minutes.
- Meanwhile, in a large non-stick skillet over high heat, brown the chicken in the butter on each side. Season with salt and pepper. Set aside on a plate and let cool.
- In the same skillet, soften the green onions, garlic and shallot. Remove the skillet from the heat and let cool.
- On a work surface, butterfly the chicken breasts, keeping the cutlets intact. To do this, cut each breast in half horizontally without going all the way through to the other side and open like a book.
- Spread the green onion mixture over the inside of the butterflied chicken breasts. Top with the cheese slices. Close to seal in the filling. Roll each breast up with two prosciutto slices. Secure closed with a toothpick.
- Remove the baking dish from the oven. Place the stuffed chicken breasts over the vegetables in the dish. Bake for 20 minutes or until the chicken is cooked through.
- Meanwhile, in a bowl, combine the creamy shallot and chive sauce with the broth. Pour the broth mixture into the baking dish without covering the chicken. Continue to bake for 5 minutes. Garnish with the parsley.
For a chic yet easy-to-prepare meal, try these stuffed chicken breasts made in collaboration with Boursin. The chicken is filled with a mixture of green onions and Gruyère cheese, which melts inside the meat as it cooks. We roll all this goodness up in slices of prosciutto and finish off with a creamy shallot and chive sauce.