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Boursin & Bacon Chicken

Saturday, January 4, 2014

Maybe I’ve lived in Paris for too long, but I have grown to believe cheese and meats really aren’t as bad for as you as some people claim them to be. I try hard to stay away from carbohydrates – processed sugars and chemically enhanced starches are what make me gain weight. If I stay clear of these, I feel energetic and healthy, plus I stay slimmer. Its not always easy, especially with an amazing boulangerie on every corner in my neighbourhood. So, I am always cooking up super rich foods that are satisfying but still completely carb-free. This one is a sure hit. I’ve made it a dozen times over for dinner parties. Preparation time is about 10 minutes and while the chicken cooks, you can socialize (drink wine) with your friends.


INGREDIENTS: Free-Range chicken breasts, Boursin cheese with herbs (Philadelphia chive/herb cream cheese works too), 2 packs of thin cut bacon & a bunch of cherry tomatoes on the vine. For the salad, use whatever you have in your fridge. I used, mixed rocket/spinach leaves, cherry tomatoes, avocado,red onion and flax seeds.


DIRECTIONS: Pre-heat the oven to 190C  and line an oven proof dish with foil. Beat chicken breasts with a heavy duty kitchen spoon/ladle. This will make them a  thinner & easier to fold up. Don’t go overboard otherwise the meat will start falling apart (messy). Place the chicken breasts on a work board and spread the Boursin cheese on each chicken piece – make sure it is spread evenly right up to the edges. Roll the chicken breasts up – tucking the last small “fillet” flap up and into the stuffed roll. Wrap the bacon pieces ham around the stuffed chicken, making sure they do not overlap too much and the edges are sealed underneath. You can really use as much or as little boursin filling and bacon as you want! Put them into the oven dish, arrange the cherry tomatoes around the chicken pieces. Roast between 45 – 55 minutes; cooking time depends on the size of the chicken breasts and your oven. Its a good idea to occasionally spoon out sauce from bottom of dish over the cooking chicken, will make the meat far more  delicious!

food 2

SERVE: The chicken is so rich, I usually like to keep it light and simple with a salad. I prefer salads where the ingredients are finely chopped and its always a good idea to add some flax seeds- they aid digestion, which is particularly important when eating meat! I’d suggest throwing some apples/ raisins/walnuts into your salad too – always yum with a chicken dish!


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