This delicious Boursin-stuffed chicken is a quick and easy dinner that’s bursting with creamy flavor. Perfect for busy nights, it combines tender chicken with the rich, garlicky taste of Boursin cheese, all wrapped in crispy Parma ham or bacon. You can easily adjust the cheese amount to suit your taste, making this dish both flexible and flavorful!
Ingredients Needed:
- 2 large chicken breasts
- 50-100g / 2-3 oz Boursin cheese (or as much as you like)
- 6 slices Parma ham (or bacon)
How To Make Boursin Chicken?
- Preheat the oven: Set to Gas Mark 7 / 210°C / 410°F.
- Prepare the chicken: Cut a pocket in each chicken breast. Stuff each pocket with Boursin cheese.
- Wrap the chicken: Wrap each stuffed chicken breast with 2-3 slices of Parma ham or bacon, covering the cheese pocket.
- Place on baking sheet: Arrange the wrapped chicken breasts on a baking sheet.
- Bake: Place in the oven for 20-25 minutes, or until the chicken is cooked through and the ham is crispy.
- Serve: Serve hot and enjoy!
Recipe Tips:
- Use Room Temperature Chicken: Let the chicken sit out for 15-20 minutes before cooking. Cold chicken straight from the fridge can cook unevenly, leaving the inside raw while the outside cooks too fast.
- Choose the Right Cheese Amount: Be generous but not too heavy-handed with the Boursin. Overfilling may cause it to ooze out during baking. About 2 tablespoons per breast is usually perfect.
- Wrap the Ham Tightly: When wrapping the chicken, ensure the ham or bacon is snug to keep the cheese from leaking out. Secure any loose ends to help keep everything inside.
- Bake on a Rack for Extra Crispiness: Place a wire rack over the baking sheet if possible. This helps air circulate around the chicken, making the ham or bacon extra crispy without getting soggy.
- Let the Chicken Rest Before Cutting: After baking, let the chicken rest for 5 minutes. This helps the juices settle, making the chicken juicy and flavorful when you cut into it.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the Boursin-Stuffed Chicken to cool to room temperature. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Let the chicken cool fully, then wrap it well in plastic and place it in a freezer-safe container. Freeze for up to 2 months. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the air fryer to 160°C / 320°F. Place the chicken in the basket and heat for about 5-7 minutes or until warmed through.
Nutrition Facts:
- Calories: 339 kcal
- Total Fat: 21g
- Saturated Fat: 9g
- Cholesterol: 119mg
- Sodium: 591mg
- Potassium: 269mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0.3g
- Protein: 35g
Try More Nigella Lawson Recipes:
Nigella Boursin Chicken Recipe
Description
This delicious Boursin-stuffed chicken is a quick and easy dinner that’s bursting with creamy flavor. Perfect for busy nights, it combines tender chicken with the rich, garlicky taste of Boursin cheese, all wrapped in crispy Parma ham or bacon. You can easily adjust the cheese amount to suit your taste, making this dish both flexible and flavorful!
Ingredients
Instructions
- Preheat the oven: Set to Gas Mark 7 / 210°C / 410°F.
- Prepare the chicken: Cut a pocket in each chicken breast. Stuff each pocket with Boursin cheese.
- Wrap the chicken: Wrap each stuffed chicken breast with 2-3 slices of Parma ham or bacon, covering the cheese pocket.
- Place on baking sheet: Arrange the wrapped chicken breasts on a baking sheet.
- Bake: Place in the oven for 20-25 minutes, or until the chicken is cooked through and the ham is crispy.
- Serve: Serve hot and enjoy!
Notes
- Use Room Temperature Chicken: Let the chicken sit out for 15-20 minutes before cooking. Cold chicken straight from the fridge can cook unevenly, leaving the inside raw while the outside cooks too fast.
- Choose the Right Cheese Amount: Be generous but not too heavy-handed with the Boursin. Overfilling may cause it to ooze out during baking. About 2 tablespoons per breast is usually perfect.
- Wrap the Ham Tightly: When wrapping the chicken, ensure the ham or bacon is snug to keep the cheese from leaking out. Secure any loose ends to help keep everything inside.
- Bake on a Rack for Extra Crispiness: Place a wire rack over the baking sheet if possible. This helps air circulate around the chicken, making the ham or bacon extra crispy without getting soggy.
- Let the Chicken Rest Before Cutting: After baking, let the chicken rest for 5 minutes. This helps the juices settle, making the chicken juicy and flavorful when you cut into it.
Nigella Boursin Chicken Recipe