The Good Food Store Boursin Stuffed
Chicken Breasts with Pistachio Crust


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Ingredients

Chicken

  • 4 boneless chicken breasts
  • 1 container Boursin cheese
  • 1/4 cup mayonnaise
  • 1 cup shelled pistachios, finely chopped

White Wine Sauce

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 cup white wine
  • 1 can chicken broth
  • 1 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Chicken: Cut any bits of fat or skin off chicken breasts. Lay breasts flat on cutting board and make a small pocket on the side. Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
  2. Place chopped pistachios on a plate and press each breast into the pistachios to coat completely. Lay the chicken on a baking sheet and bake at 350 degrees F for 30 minutes or until interior temperature reads 160 degrees F.
  3. Serve with White Wine sauce.
  4. White Wine Sauce: In a heavy saucepan, melt butter and saute onion until translucent. Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
  5. Add chicken broth. Boil again until half the stock has evaporated, stirring occasionally. Add heavy cream. Boil until half the liquid has evaporated, stirring occasionally.
  6. Remove from heat. Add salt and pepper.
  7. Serve with chicken.

Makes 4 servings.

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