Friday, 7 June 2013

Chicken Stuffed with Boursin in a Red Wine Sauce

This is a recipe I've been making for over ten years and its origins are lost in the mists of time.. I think I adapted it from a little Italian recipe book that I bought in Woolworths! It's something I can make almost with my eyes shut and it looks and tastes like a lot more effort has gone into it - my ex used to say this was better than similar dishes he'd had in restaurants and it was one of my favourite things to cook before I became more adventurous in the kitchen.

Take either a small packet of Boursin or other soft cheese flavoured with garlic and herbs, or make your own - here I've mixed garlic puree and parsley into some soft cheese. You could also use Quark for a healthier spin on the recipe.

Cut a pocket in two chicken breasts and stuff the cheese inside.

Wrap a piece of ham - either parma ham or I actually find wafer-thin sandwich ham works quite well - around the chicken breast and secure with cocktail sticks. Make sure the cocktail sticks go through the pocket you have cut in the chicken, fastening it together to keep the cheese in.

In a large saucepan, heat about 100ml red wine with 100ml chicken stock and 100ml water. You may need to top up the stock or water if it dries out while the chicken is cooking.

Carefully place the chicken breasts in the pan and cook gently, turning once or twice, until the chicken is cooked through and the sauce has reduced.

The ham takes on the flavour of the sauce, which is lovely then poured over the top, and when you cut into the chicken the soft cheese oozes out. It's a delicious recipe and one many people probably have their own take on but if not, I urge you to make this!

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