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Recipe for :

Chicken Boursin
 

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"

"This is a great recipe for dinner parties and can be made early in the day before the party. Mini ones are great for appetizers".

Ingredients

8 boneless skinless chicken breasts
1 package Filo Dough
1/2 C. melted butter for Filo

Boursin Filling:
8 oz. cream cheese
6 oz. butter
2 garlic cloves minced
1/2 C. chopped toasted pecans
1/4 C. chopped parsley
salt and pepper

Method

In a bowl mix cream cheese and butter. Add garlic, pecans, parsley, salt and pepper. Set aside. Chill.

In a sauté pan quickly brown the chicken breasts on both sides. Add salt and pepper while cooking. Chicken should be very raw inside. Chill.

To assemble:
Take a piece of filo dough and brush it with the melted butter. Add another sheet and lightly brush it also with butter. With the long side facing you, fold up the sheets 1/4 turn. Place the chicken Breast on the center and add 4 T. of the filling. Fold the right side in and then the left over the chicken breast. Brush the filo lightly with butter. Roll up the chicken in the filo and place it on a greased cookie sheet. Brush with butter again.

Bake at 400ºF for 20 - 25 minutes until golden brown. Serve.

 
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