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Boursin-Stuffed Chicken
This is one that I use for dinner parties. Serve it with garlic mashed potatoes and roasted asparagus or sauteed spinach for a showy meal. You can usually find boursin cheese in the specialty cheese section of most supermarkets.

Four chicken breasts
Two packages herb flavored boursin cheese
4 T butter or olive oil
two shallots, minced
¼ c chicken broth
¼ c white wine

Cut one package of boursin into quarters. Shape each into a lozenge about 2 in. x 1 in. x ½ in. Wrap in plastic wrap and freeze for at least two hours.

Heat 2 T butter or olive oil in a skillet. Add shallots and cook on low heat. You will leave them to caramelize while you're rolling up the chicken.

Wrap each chicken breast in plastic wrap. With the smooth side of a meat tenderizer or with a rolling pin, pound the chicken breast until it is between ¼ and ½ in thick.

Heat oven to 350?. Place 2 T butter or olive oil in a square glass baking dish and place in oven to melt.

Cut three lengths of kitchen string about 8 in. long and lay on a cutting board. Place chicken breast on top. Remove frozen cheese from plastic wrap and lay in the center of the chicken. Roll chicken around cheese, tucking in the ends, and secure with the kitchen string. Repeat for all four breasts.

Turn up the heat under the shallots. Place the stuffed chicken breasts in the skillet and brown on all sides. Remove Using tongs, lift out of the skillet and place in the baking dish. Bake 20-30 minutes or until meat is done.

When the meat has about 10 minutes to go, turn the heat on under the shallots. Add wine and broth, bring to a boil. Add second package of boursin cheese, stir until melted. Remove the chicken from the oven and set the chicken rolls on a platter; keep warm. Add the pan juices to the mixture in the skillet. Cook 1 minute on medium low heat.

Serve chicken with the sauce over the top. Before serving, be sure to cut off kitchen string so that guests don't have to deal with it.

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