Boursin Stuffed Chicken Breasts

After the success of the Tortilla Crusted Jalapeño Popper Stuffed Chicken Breasts, I started thinking about what other flavors I could stuff into our go to protein. One of the first I came to was Boursin cheese. If you’ve never tried it, I highly recommend picking some up. It’s great with some crackers and a nice glass of wine and comes in a few flavors; the pepper is my dad’s favorite. I couldn’t have asked for this to turn out better. The stuffing lent a nice flavor and creaminess without overwhelming the flavor of the actual chicken.

The panko made for a nice crispy crust, as always. Really, what did we do before panko? The grocery store only had the Italian style panko in stock, literally not a single box of the plain to be found on the shelf. The Italian worked out fine, but I think I would recommend going with the plain so you don’t interfere with the flavor of the filling, though I may keep the seasoned variety on hand in the future for a quick baked chicken parmesan.


  • 1 Package Boursin Cheese (I used the Garlic & Fine Herb)
  • 4 oz. Cream Cheese
  • ¼ cup Ricotta Cheese
  • 1 Tbsp Parsley, finely chopped
  • 8 Chicken Breasts, boneless, skinless
  • Salt
  • Pepper
  • 1 ½ cups Panko Breadcrumbs
  • 1 cup Flour
  • 1 egg, lightly beaten


  1. Bring Boursin and cream cheese to room temperature. Cream them together with ricotta and parsley. Refrigerate for at least 1 hour or up to 3 days*.
  2. Preheat oven to 350⁰.
  3. Butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large “ziptop” storage bag and pound it with the flat side of a meat mallet until ¼” – ½” thick.
  4. Add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
  5. Season flour with salt and pepper. Coat chicken breasts with flour, egg and then breadcrumbs, and lay seam-side down in a 9 x13 casserole dish. Repeat with remaining chicken breasts. Let set in refrigerated for at least 1 hour
  6. Bake for 25-35 minutes, or until the meat reaches 170⁰. Allow to rest at least 5 minutes before serving.

*Leftover cream filling, and chicken breasts, can be frozen for later use.

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