Kel’s Boursin and Jalapeño Stuffed Chicken Breasts Wrapped in Bacon. Need I Say More?

Kel's Boursin cheese and Jalapeno stuffed chicken wrapped in bacon

Brad loves Boursin® cheese, but I rarely buy it unless it’s on sale, since it is a bit pricey. Well, he was in luck the other day because Harris Teeter had it BOGO free. I decided to use one of the packages to stuff a couple of chicken breasts I needed to cook, and then thought that I should really wrap them in bacon. Sometimes good thoughts like that just pop in my head. I also thought I needed to add some jalapenos for heat, and voila! a tasty entrée was in the making.

I used Boursin’s® Shallot & Chive Gournay Cheese in this recipe, but feel free to make this with your favorite flavor, such as the Garlic & Fine Herbs. Next time I will  add extra jalapeños because we like a bit more heat, but this still tasted great and we just added some hot sauce at the table.

This is fairly easy to put together and well worth it. I’m always looking for a new way to prepare chicken and now that it’s grilling season, I know this will become a family favorite! Brad loves this new twist on his favorite spreadable cheese.

Ingredients (Makes 2 servings)

Kel's Boursin cheese and Jalapeno stuffed chicken wrapped in bacon ingredients

  • 1 package (5.2 oz.) Boursin® Shallot and Chives Gournay Cheese, softened
  • ¼ cup light sour cream
  • 1 tablespoon fresh jalapeño pepper, diced small (or more to taste)
  • ¼ cup green onions, diced small (use the white and green parts)
  • ¼ cup Parmesan cheese, finely shredded
  • Sea salt to taste
  • Fresh ground pepper to taste
  • 2 boneless, skinless chicken breasts
  • 6 slices thick cut bacon


Place the Boursin cheese, sour cream, jalapeño pepper, green onions, Parmesan cheese, salt and pepper in a medium bowl.

Place Boursin cheese, etc. in bowl

Gently mix the ingredients until well blended.

Mix Boursin cheese, sour cream, jalapenos, etc.

Butterfly each chicken breast using a sharp knife. You want to cut almost, but not all the way through so that the breast opens like, well, a butterfly. Each “wing” should be approximately ¼ inch thick — if not, place the breast between some wax paper and pound it (I use a rolling pin) until you reach the desired thickness.

Butterfly chicken breasts

Spread about 2 tablespoons or so of the Boursin filling on each chicken, leaving about ¼ inch border around the edges.

Place filling on chicken breast

Fold the chicken lengthwise, making sure the filling is sealed.

Fold over chicken breasts lengthwise

Completely wrap each stuffed breast with the bacon slices – it took 3 slices per breast this time out. Secure with long, plain wooden toothpicks in several places (obviously, I could have done a much better job at this, lol.) Refrigerate for at least half an hour before grilling.

Wrap chicken with bacon

When your gas or charcoal grill is ready, spray it with cooking spray so the chicken won’t stick. Place the chicken where it gets indirect heat, and watch closely for any flare ups.

Grill chicken over indirect heat

When the chicken is almost finished cooking, move it to direct heat, again watching for flare ups, to get the bacon nice and crispy. The chicken should reach an internal temperature 155 degrees F.

Grillin Kel's Boursin chicken

Remove chicken from the grill and let it rest for 5 minutes or so before serving. Remember to remove the toothpicks! If you have any of the filling left, use it as a dipping sauce.

Boursin chicken off the grill

This goes great with some lovely grilled garlic and lemon asparagus and a nice glass or two of crisp white wine.

Kel's Boursin chicken up close

Cut chicken with oozing filling

Bon appétit!

Eat, drink and be merry!

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This entry was posted in Meat and Poultry, Recipes and tagged , , , , . Bookmark the permalink.

2 Responses to Kel’s Boursin and Jalapeño Stuffed Chicken Breasts Wrapped in Bacon. Need I Say More?

  1. says:

    Sounds great. Now if I could get the bride to bite the jalapeño…

    Jerry Jackson Chairman Emeritus FMI Corporation Office: 919 785-9222 Mobile: 919 349-3635


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