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Boursin Stuffed Chicken Breast with Spinach and
Artichokes
©Chef Paul Mattison Recipe 2001
Ingredients
Chicken breast
Boursin Cheese
Cooked
spinach
Artichoke hearts
Bread
crumbs
Shallots
Garlic
Thyme
Basil
White wine
Bay
leaf
Cream
Dried tomatoes
Salt &
Pepper
Cayenne
Butter
Scallions
Tomato, chopped
Procedure:
Prepare stuffing by mixing boursin, spinach, artichokes and
bread crumbs
Pound chicken breast flat and add stuffing&roll and tie or
pick to hold while cooking
Dust with flour, and sear in a pan&finish in
the oven
Prepare sauce by sautéing shallots in clarified butter
Add
garlic, thyme, basil
Add white wine and bayleaf&reduce
Add cream and
dried tomatoes&reduce
Stir in butter to thicken.
Season to taste with
salt, pepper, and cayenne
Garnish with scallions and chopped tomatoes for
color.
Boursin Cheese
Blend:
Butter, cream cheese, garlic, herbs, salt
& pepper
NOTES:
