BOURSIN & BACON STUFFED CHICKEN BREAST
Recipe credit given to CHRISSY TEIGEN’S RECIPE
- 2 large boneless, skinless chicken breasts
- salt and pepper
- one 5.2-ounce package Boursin cheese (I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
- 4 slices thick-cut bacon
- 4 slices prosciutto
- juice of 1/2 lemon
- 1 cup chicken stock or broth
- 12 cherry tomatoes
Arrange a rack in the center of your oven and preheat the oven to 375°F. Lightly oil the bottom of a high-sided rectangular or square cake pan or glass baking dish. Place a piece of chicken between two pieces of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer. Do this until chicken breast is flattened and about 1/3 inch thick. Repeat with another piece and season the chicken with salt and pepper generously spread Boursin cheese onto each chicken breast. Arrange 2 slices of bacon across each, trimming to size if necessary.Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into the prepared pan, sprinkle with the lemon juice and season with more salt and pepper. Pour the chicken stock into bottom of the pan, toss in cherry tomatoes, and bake until the edges of the proscuitto are crispy and the chicken is juicy, 50-55 minutes.
To make healthy choices only eat half the chicken breast and/or leave the bacon out and limit cheese spread.
recipe credit to FOOD Network
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