Wednesday, 14 January 2015

Cheese and Walnut Stuffed Chicken Breasts

This recipe comes from the Best of Bridge cookbook. The recipe is quick and easy. My family told me the first time I made it that it was definitely blog worthy!!


1 package 5oz. or 142 grams Boursin Garlic and Herb flavoured soft cheese
⅓ Cup grated carrots
⅓ Cup chopped walnuts
1 Tablespoon all-purpose flour
1 Cup seasoned dry bread crumbs
¼ Cup freshly grated Parmesan cheese
¼ Cup fresh chopped parsley
6 boneless, skinless chicken breasts
¼ Cup melted butter


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a bowl, combine soft cheese, carrots, walnuts and flour. Set aside.
In shallow dish, combine bread crumbs, Parmesan cheese and parsley. Set aside.
Make a deep slit or pocket in the thick part of the chicken breasts and stuff with cheese mixture.
Brush chicken with melted butter, then roll in crumb mixture.
Place chicken on baking sheet.
Bake for 35-45 minutes or until no longer pink inside.

Serves 6

This dish can be prepared ahead of time and placed in the refrigerator until ready to bake.

Combine soft cheese, carrots, walnuts and parsley in a bowl. Set aside.

In a shallow dish combine bread crumbs, Parmesan cheese and parsley. Set aside.

Make a slit or pocket in the thickest part of the breast.

Stuff the chicken with the soft cheese mixture between all 6 breasts.

Brush the chicken all over with the butter.

Place chicken in the crumb mixture until completely covered.

Place chicken on baking sheet lined with parchment paper.

Bake at 350 for about 35-45 minutes.

Yummy!! I served this with baby roasted potatoes and a tossed salad.

1 comment:

  1. Cheese and waffles, plus chicken? A solid combination, hands down! I would really want to try that soon -- on my next trip to the grocery, perhaps? Anyway, thanks for sharing the recipe!

    Mae Tyler @ St. Andrew Poultry