One of Eric's favorite meals is stuffed chicken, particularly Chicken Cordon Blue. You know the chicken breasts stuffed with cheese and ham. Well when I saw this recipe in the Emeril 20-40-60: Fresh Food Fast cookbook I had to make it for Eric (and me too!). Not quite Chicken Cordon Blue but how can you go wrong with chicken stuffed with Boursin (MMMM Boursin cheese), toasted pecans, and spinach, and then breaded and baked.... what more of a perfect combination is that (and sill just as classy as Chicken Cordon Blue)!
Go splurge on the Boursin; and take the time to make this! Perfect for a Sunday night dinner when you splurge on dinner anyways (you know you have the bread, salad, entree, two sides, even dessert) or if you are having company over make this chicken and WOW your guests with this fancy and classy meal!
Notes: This recipe was in the 40 minute section of the cookbook, however it took me a totally time of 60 minutes; because my chicken took longer to cook through (but I was using rather plump breasts). But totally worth the wait. Eric loved it and said it was a nice change from the Chicken Cordon Blue. The chicken was juicy and tender and the cheese oozed out when it was cut open.
Boursin Cheese, Spinach and Pecan-Stuffed Chicken Breasts
Makes 6 servings
3 tablespoons butter
4 ounces prewashed fresh spinach
8 ounces pecans, toasted and chopped (about 1 cup)
One (5.2 oz) package Boursion Cheese (I used roasted garlic flavor)
6 (6-8 oz) boneless, skinless chicken breasts
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 teaspoons creole seasoning
1/2 cup milk
1 cup dry breadcrumbs
2 tablespoons canola oil
Preheat oven to 400 degrees. Line baking sheet with aluminum foil.
Melt 1 tablespoon butter in saute pan over medium heat. Ass the spinach and cook until wilted, about 2 minutes. Remove spinach from pan and drain all the liquid. Chop spinach and place in a small bowl. Add chopped pecans and Boursin cheese to spinach and mash together to combine.
Cut a long slit into each of the chicken breasts, slicing from the top to the bottom and approximately 3/4 of the way into the breast. Using a spoon or a spatula, smear the the top and the bottom of the inside of the chicken breasts with the cheese/spinach mixture. Secure the opening with toothpicks to hold it closed and the filling in while cooking. Season the breasts on both sides with salt and pepper.
Combine the flour and 1 teaspoon of creole seasoning in a bowl. And a second bowl combine the egg, milk and 1 teaspoon of creole seasoning. In a third bowl combine the bread crumbs and remaining 1 teaspoon of creole seasoning. Dredge each chicken breast first in the flour, then in the egg wash, and lastly in the breadcrumbs; set aside.
Heat oil and remaining butter in a large skillet over medium heat. Add the chicken breast and sear until brown, approximately 2 minutes per side. Place the seared chicken breasts on the prepared baking sheet and bake for 10-15 minutes until cooked through. (Mine actually took 20-25 minutes).
Remove toothpicks before serving.
recipe adapted from Emeril 20-40-60: Fresh Food Fast
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