guardianactual
MuscleChemistry Registered Member
1 batch Boursin cheese (see recipe below) 4 small roasted red bell peppers (about 1 1/2 ounces each) * 4 large boneless chicken breasts Salt and pepper, to taste 12 thin slices tomato (about 3 medium tomatoes) ** Olive oil for drizzling (1/2 tablespoon per breast) Fresh parsley, chopped, optional
Butterfly the chicken by making a shallow horizontal cut along the thickest long edge of each breast and then run the knife toward the other side stopping within a quarter to half inch of the opposite edge. Cut the red peppers open flat and pat them dry. Place the chicken breasts on a large foil-lined baking sheet. Season them on both sides and then open them up. Lay one pepper on the bottom section of each breast.
Spoon 1/4 of the Boursin cheese on top of each red pepper in a large dollop. There's no need to spread it around because you'll do that when you fold the top flap of the chicken over it. Fold the top flap of each breast up and over the filling, enclosing it as well as you can. Gently press down on the chicken to slightly distribute the cheese filling more evenly but keep the pile of cheese as thick as you can.
Place 3 slices of tomato on top of each breast, overlapping them as shown in the photo. Drizzle the tomatoes with oil then sprinkle with a little salt. You can sprinkle a little chopped fresh parsley over the top for color. Bake at 425º 20 minutes or until the chicken is done. The tomatoes will look a bit shriveled.
Makes 4 servings
* You'll need to buy a 12 ounce jar of roasted red peppers but you probably won't need them all.
** I bought three medium tomatoes and got four slices out of each one with a little left over. The tomatoes weighed 15 ounces total before trimming them and I used about 2 1/2 ounces of tomato per chicken breast.
Butterfly the chicken by making a shallow horizontal cut along the thickest long edge of each breast and then run the knife toward the other side stopping within a quarter to half inch of the opposite edge. Cut the red peppers open flat and pat them dry. Place the chicken breasts on a large foil-lined baking sheet. Season them on both sides and then open them up. Lay one pepper on the bottom section of each breast.
Spoon 1/4 of the Boursin cheese on top of each red pepper in a large dollop. There's no need to spread it around because you'll do that when you fold the top flap of the chicken over it. Fold the top flap of each breast up and over the filling, enclosing it as well as you can. Gently press down on the chicken to slightly distribute the cheese filling more evenly but keep the pile of cheese as thick as you can.
Place 3 slices of tomato on top of each breast, overlapping them as shown in the photo. Drizzle the tomatoes with oil then sprinkle with a little salt. You can sprinkle a little chopped fresh parsley over the top for color. Bake at 425º 20 minutes or until the chicken is done. The tomatoes will look a bit shriveled.
Makes 4 servings
* You'll need to buy a 12 ounce jar of roasted red peppers but you probably won't need them all.
** I bought three medium tomatoes and got four slices out of each one with a little left over. The tomatoes weighed 15 ounces total before trimming them and I used about 2 1/2 ounces of tomato per chicken breast.
