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)
- 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.
Gently mix the ingredients until well blended.
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.
Spread about 2 tablespoons or so of the Boursin filling on each chicken, leaving about ¼ inch border around the edges.
Fold the chicken lengthwise, making sure the filling is sealed.
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.
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.
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.
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.
This goes great with some lovely grilled garlic and lemon asparagus and a nice glass or two of crisp white wine.
Eat, drink and be merry!
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