Pine Nut Encrusted-boursin Stuffed Chicken W/roasted Red Pepper

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 20 ounces boneless skinless chicken breasts
• 5 ounces wheel boursin cheese
• 1/2 cup all-purpose flour
• 1 large egg
• 1/3 cup heavy cream
• 2 cups breadcrumbs
• 1/4 cup pine nuts, finely chopped
• 3 tablespoons olive oil, extra virgin is best for flavor, but any will substitute or 3 tablespoons even butter
• 1 tablespoon chopped fresh herb, of your choice
• salt
• pepper
• garlic granules
• 3 -4 roasted red peppers, seeded, peeled and roughly chopped
• 1 cup heavy cream
• 1 teaspoon chopped garlic
• 1 teaspoon chicken base or 1 teaspoon bouillon
• 1/4 cup diced onion
• 1 dash crushed red pepper flakes (depends on your heat preference)
• 1 dash hot sauce (depends on your heat preference)
• salt and pepper

Recipe

• 1 lay chicken breasts between two sheets of plastic wrap on a flat surface. with a mallet or bottom of a small sauté pan, pound the breasts until they are thinner, but without tearing holes in them.
• 2 divide the wheel of boursin cheese between the four breasts. one at a time, roll the chicken around the cheese, shaping into a log form. place in pan and refrigerate for 30 minutes.
• 3 while chicken is chilling, prepare the crust ingredients in three separate bowls.
• 4 1. flour and salt and pepper to taste
• 5 2. egg and heavy cream, combined well
• 6 3. bread crumbs, pine nuts, olive oil, herbs, salt, pepper and granulated garlic
• 7 prepare a baking sheet and spray with non-stick coating.
• 8 remove chicken and begin the breading procedure.
• 9 one breast at a time, place in the flour mixture and coat well. shake off excess.
• 10 place in the egg mixture and coat well. let excess drain off.
• 11 place in breadcrumbs and coat well, making sure to close up the ends and any seams well. place on baking sheet and repeat with the remaining breasts.
• 12 bake at 350ºf for approximately 30 minutes. internal temperature should read 140ºf on a probe thermometer, or until golden brown and cheese is trying to escape.
• 13 while chicken is baking, prepare red pepper sauce.
• 14 combine all ingredients in saucepan and simmer over low to medium heat for 15-20 minutes. remove from heat and puree mixture with hand-held mixer or in food processor. season to taste.