May 15, 2008

Stuffed Chicken

2 large boneless skinless chicken breast
chopped garlic
4 tbs Boursin cheese
4 slices of bacon
salt and pepper

1. Preheat oven to 350°F.
Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Place chicken, top-sides down, on cutting board; spread the cheese and garlic evenly. Sprinkle salt and pepper. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Wrap in two slices of bacon each. Drizzle with olive oil.

2. Bake for 45 min. Serve with couscous.

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