You are here: Home » Recipes » Boursin-Stuffed Chicken Boursin-Stuffed Chicken Kitchen Tested Yield 4 servings Prep Cook 30 minutes Herby Boursin cheese makes this chicken dish indescribably delicious—perfect for a special occasion dinner. Karry Hosford PrintEmail Creamy herbed Boursin and a white wine pan sauce elevate ho-hum chicken breasts, and in less than half an hour on a school night. Ingredients 1 tablespoon plus 2 teaspoons vegetable oil, divided1 bunch (about 6) green onions, thinly sliced3/4 teaspoon salt, divided Freshly ground black pepper4 (6-ounce) skinless, boneless chicken breast halves3 ounces Boursin cheese (with garlic & herbs)1 tablespoon plus 1 teaspoon unsalted butter, divided1 teaspoon all-purpose flour1/2 cup dry white wine1/4 cup reduced-sodium chicken broth2 teaspoons tarragon vinegar2 tablespoons minced fresh chives or parsley and/or scallions Instructions Preheat oven to 400F. Heat a large ovenproof skillet over medium heat. Add 1 tablespoon oil and green onions; sauté until just softened, about 2 minutes. Transfer to a small bowl, stir in 1/4 teaspoon salt and pepper, and let cool. Cut a deep pocket through thick side of each chicken breast, slicing to within about 1/4–inch of the other side. Spread one quarter of the Boursin inside each pocket, distributing well. Top with one quarter of the green onions. Tie each breast with two pieces of kitchen twine to help hold filling in. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and sear chicken until golden, 2 to 3 minutes. Turn, cook 1 minute more, and transfer skillet to oven. Bake 10 to 12 minutes, or until chicken is just thoroughly cooked. Transfer chicken to a platter, tent with foil, and let rest. Add 1 teaspoon butter to pan. When melted add flour and cook, stirring, over medium heat 1 minute. Add wine, broth and vinegar. Increase heat to medium-high and bring to a boil. Simmer until slightly reduced, about 5 minutes. Add remaining 1/4 teaspoon salt and pepper. Remove from heat, swirl remaining tablespoon butter into sauce, and stir in herbs. Spoon sauce over chicken. —Recipe by Laraine Perri for Relish.com, May 2011.