December 1, 2015
Chrissy Teigen’s Boursin & Bacon-Stuffed Chicken
How to score the person of your dreams (& keep them)
First up, a hopeless romantic who’s hopeless in the kitchen.
My girlfriend is always complaining about how I’m pretty helpless around the kitchen. I want to show her this is not the case because it’s really beginning to annoy me. What can I prepare that will impress the pants off her?!
Domestic Dud, Seattle.
Awww, first off, it’s good that you even want to take a chance to impress her! Helpless is cute. And a man putting effort into something special for his girl? Sexy. I’d say that since you probably haven’t done much cooking ummm, ever, that it won’t be too hard to impress her, so let’s keep it simple. Right off the bat I’m thinking some bacon-boursin chicken. I recently blogged about it and it’s been a huuuuuge hit with ladies and gents alike. It’s got big flavor, very little prep time and deliciously easy presentation.
Cut the sucker in half and lay it on some sautéed spinach, rice, asparagus, green beans or anything else your new-to-the-kitchen butt can attempt to make. Be generous with the cheese and be mindful of the timer—overcooked, dry chicken breast is pretty much the only way to fail here. But I promise you, it will be delicious and you two will be all over each other with bacon breath all night. Is that a negative? Not for me. God, I love bacon.
Impressive Boursin and Bacon Stuffed Chicken Breast
What you need:
2 large boneless, skinless chicken breasts
1 pckg. Boursin cheese (Note: I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
4 slices thickly cut bacon
4 slices prosciutto
1/2 lemon, juiced
Salt and pepper
1 c. chicken stock
10-12 cherry tomatoes
How you’ll make it:
Preheat oven to 375 degrees. Lightly oil the bottom of a deep oven pan, like a rectangular or square cake pan. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer (I use a ladle to keep from making holes). Do this until chicken breast is large and fairly thin. Repeat with other piece. Generously spread Boursin cheese onto each chicken breast. Lay 2 slices of bacon across each, cutting if necessary. Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into lightly greased pan. Season with lemon, salt and pepper. Pour chicken stock into bottom of the pan, toss in cherry tomatoes. Bake on middle rack for 55 minutes. Make sure to spoon juice onto tops of chicken every 10-15 minutes or so. Slice diagonally and serve with sautéed veggies.
For more on Chrissy’s chicken recipe visit her cooking blog, So Delushious
Photography by Hans Neumann