Since this is about the 3rd or 4th time I’ve made this chicken, I figured it deserved a spot on the blog. I love Chrissy Teigen – she has a super entertaining Twitter presence, she’s freaking beautiful, and she has an awesome – albeit somewhat abandoned food blog (though I realize that I shouldn’t judge in this category too much). I think I first stumbled upon her blog because it was highlighted in some low-carb spotlight in a magazine, but her enthusiasm for of all types of food really comes through.
This chicken is pretty simple and straight-forward, but so so so good. Check it out!
Chrissy Teigen’s Boursin and Bacon Stuffed Chicken Breasts
Adapted from So Delushious
4 large boneless, skinless chicken breasts
1 5 ounce package Boursin cheese (I used garlic & herb flavor)
4 slices bacon, cut in half
8 slices thin prosciutto
1/2 lemon, juiced
Salt and pepper
1 cup chicken stock
1/2 pint grape tomatoes
- Preheat oven to 375. Cut each piece of chicken horizontally and open it like a book so that you have one thinner piece. Lay some plastic wrap over each piece of chicken and flatten to an even thickness with a meat mallet.
- Spread 1/4 of the boursin cheese over each chicken breast and top with two pieces of the halved bacon.
- Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, without overlapping too much. Place into a 9×13 baking dish and season with lemon juice, salt and pepper.
- Pour chicken stock into bottom of the pan and add in the cherry tomatoes. Bake on middle rack for 40-45 minutes until the chicken reaches 160 degrees. I served this with the roasted tomatoes, some blanched green beans and my favorite scallion parmesan whole wheat couscous.