Boursin Stuffed Chicken with Carrot-Sweet Potato Puree - KMOV.com

Boursin Stuffed Chicken with Carrot-Sweet Potato Puree

Boursin Stuffed Chicken with Carrot-Sweet Potato Puree and Brussels Sprouts

For the Stuffed Chicken:
4 each  Boneless Skinless Chicken Breasts
6 ounces  Boursin cheese with herbs
To Taste  Salt and Pepper
1 ½ ounce Vegetable Oil

• Pound each chicken breast until flattened
• Season each chicken breast with salt and pepper
• Spread boursin cheese onto the flattened chicken breast
• Roll chicken breast into a small packet, secure with toothpick
• In a sauté pan, heat oil
• Sear chicken breast, approximately 1 minute on each side
• Place sauté pan into a preheated oven, at 375°F
• Bake until chicken is thoroughly cooked, about 15-20 minutes

For the Sauce:
1 small  Yellow Onion, finely diced
2 cloves  Garlic, minced
¼ cup  Mushrooms, sliced
¼ cup  Dried Cranberries
4 ounces  Orange Juice
2 ounces  Red Wine
2 ounces  Brown Sugar


• Remove cooked chicken from pan, heat pan over medium-high heat
• Sauté onion and garlic until tender
• Add sliced mushrooms and cranberries, sauté until tender
• Add orange juice and red wine
• Allow to reduce by half
• Add brown sugar, and let melt
• Spoon over chicken breast

 

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