January 1, 2009

Cheese and Herb Stuffed Chicken

2 whole medium chicken breasts (1 1/2 lbs) skinned, boned and halved
5 oz pkg Boursin cheese, garlic and herbs, softened
1 T flour
1/4 cup shredded carrots
1/4 cup chopped walnuts
1/4 cup snipped parsley
1/3 cup fine dry bread crumbs
2 T margerine
2 T grated parmesan

Place each chicken breast half boned side up between 2 pieces of clear plastic wrap. Using the flat side of a meat mallet, pound lightly to form 5 1/2" square.

In a small bowl beat cheese and flour until smooth. Stir in carrot, walnut and half of the parsley. Place 1/4 cheese mixture on each chicken half. Fold in two sides and roll up chicken jelly-roll style. Press edges to seal.

Combine parsley, bread crumbs and parmesan.

Brush chicken with melted butter, roll in coating. Place seam side down on wire rack in 8x8x2 dish. Sprinkle with remaining coating mixture.

Bake at 350 degrees for 40-45 minutes until golden brown.