Boursin cheese, available at most supermarkets, is one of our favourite shortcut ingredients. When cooked, it melts into an instant herb and garlic-infused sauce. Here, we’ve used it to stuff chicken breasts, then wrapped them in parma ham, adding wine and stock to keep the chicken tender and make the sauce even tastier.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
239
Ingredients
75g
Boursin Garlic & Fine Herbs Gourmet Cheese
2Tbsp.
finely chopped curly parsley, plus extra to garnish
Finely grated zest of ½ lemon
4
chicken breast fillets
4
slices parma ham
100ml
dry white wine
100ml
chicken stock
2
thyme sprigs, leaves removed
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a bowl, mix together the Boursin, parsley and lemon zest. Make a horizontal cut in each chicken breast, then stuff each with a quarter of the cheese mix. Wrap a parma ham slice horizontally around each breast, covering the cheese, then put seam-side down in an ovenproof dish.
Step 2
Pour over the wine and stock, drop in the thyme, then season well with black pepper. Bake for 25-30min until the chicken is cooked through. Sprinkle with parsley. Serve with vegetables and crushed new potatoes to soak up the cooking juices.
If you can't get hold of Boursin, you can use any garlic and herb flavoured cream cheese you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
