boursin and bacon stuffed chicken breast

7 Dec

You MUST make this. SO EASY and SO YUMMY!

It was on my Shape mag low-carb list, and I just made it the other night for one of my best girlfriends as we watched the amazingness that is The Real Housewives of Beverly Hills. I love my friend because no matter how many times I mock Lisa and say “PANDORRRRRRRA” in my exaggerated-fake british accent, she still stays. And I do it about 100 times an episode. I blame the chicken. The chicken is worth sticking around for.

2 large boneless, skinless chicken breasts
1 pckg. Boursin cheese (Note: I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
4 slices thickly cut bacon
4 slices prosciutto
1/2 lemon, juiced
Salt and pepper
1 c. chicken stock
10-12 cherry tomatoes

Preheat oven to 375 degrees. Lightly oil the bottom of a deep oven pan, like a rectangular or square cake pan. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer (I use a ladle to keep from making holes).

Do this until chicken breast is large and fairly thin. Repeat with other piece.

Generously spread Boursin cheese onto each chicken breast. Lay 2 slices of bacon across each, cutting if necessary.

Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into lightly greased pan. Season with lemon, salt and pepper.

Pour chicken stock into bottom of the pan, toss in cherry tomatoes. Bake on middle rack for 55 minutes.

Make sure to spoon juice onto tops of chicken every 10-15 minutes or so. Slice diagonally and serve with sautéed veggies.


60 Responses to “boursin and bacon stuffed chicken breast”

  1. Adjoa December 7, 2011 at 5:34 pm #

    I love this! It looks really good! 🙂 Are there any other cheeses that you recommend for this recipe???

  2. Darcy Dietz December 7, 2011 at 6:38 pm #

    Adjoa, provolone also works very well.

    • Adjoa December 8, 2011 at 7:50 pm #

      Thank you! 🙂

  3. actorsdiet December 7, 2011 at 8:33 pm #

    boursin is da bomb

  4. David December 7, 2011 at 9:18 pm #

    oh. my. God…

  5. Brian December 7, 2011 at 9:52 pm #

    Holy hell that looks/sounds fantastic.

  6. Jenny V December 7, 2011 at 11:52 pm #

    have you ever had chicken cordon bleu? very similar sounding and soo amazing i cannot wait to try this!

  7. Melanie December 8, 2011 at 9:24 am #

    OMG. Why do I read recipes at 9am? It’s so long to wait for dinner! My husband loves Boursin so this is going to be a big hit at my house. Thank you, Ms. Chrissy – this is what I call #winning

  8. Jessica (@JessMatushek) December 8, 2011 at 5:15 pm #

    making this tonight, will report back! I’ve gone low carb for a week to prepare for a wedding I’m in and my face already looks thinner, woo-hoo!

  9. Craig (@DJ__Sapiens) December 8, 2011 at 10:29 pm #

    Since you don’t have a cinnamon bun post, I’ll leave a suggestion here. If you want them to be more like Cinnabon, make these adjustments to pioneer woman’s recipe:

    Add 1 small (3.4 oz?) box of instant pudding (vanilla; cheesecake if you’re nasty) for every 6 cups of flour (gives a nice flavor and texture).

    Use brown sugar instead of white sugar for the filling.

  10. erin flores December 8, 2011 at 11:14 pm #

    Omg! I dont follow Twitter, my friend pulled you up. You are very blunt no Bs and love that. I have tried tons of your dishes on my dad. Hes a retired DA investigator with LA county, also a diabetic, my dad dropped 40 pounds. Good job…A super model who cooks and a BF who can write lyrics like no other.. Merry xmas!

  11. Jessica (@JessMatushek) December 9, 2011 at 12:00 pm #

    I made it last night and it was amazing! My husband is still talking about it today. I made it with some sauteed spinach on the side. I tweeted you a photo last night. Thanks for the deliciousness!

  12. amandakatarina December 9, 2011 at 6:17 pm #

    I think you might find this funny, it’s more then a little bit crude:

  13. Christina December 13, 2011 at 1:18 am #

    drool* Making this asap! I now make your ham cups everyday! Thanks!

  14. Ron December 13, 2011 at 12:45 pm #

    I couldn’t find boursin and I dont like goat cheese so I bought some soft Havarti slices, will that work?

  15. Sarah December 13, 2011 at 2:23 pm #

    This looks unreal! What are your thoughts on making this with turkey bacon? I’m thinking about making something like this tonight

  16. catriona December 13, 2011 at 3:49 pm #

    Yum! I can’t wait to try this!!

    Love your site (and tweets)



  17. Andrew December 13, 2011 at 9:10 pm #

    Chrissy – Thanks for inspiring me tonight! I made a play on your recipe. Boursin and spinach stuffed chicken breast wrapped in prosciutto.

  18. Meg B December 14, 2011 at 12:10 pm #

    Not sure if you’re into the site but I just went to “pin” this recipe b/c I was so happy with it and found that sooooooooooooooooo many others are obsessed with this recipe/your blog. You should add a “Pin It” icon so we can share on our pinterest pages! (ew I’m nerd).

  19. beer December 14, 2011 at 11:16 pm #

    Can u fix the text, its too light for my liking. TY

  20. ayeaye December 15, 2011 at 11:46 am #

    It’s like, I thought that we are friends, so I come by every day, but you just show up once in a while and I feel like I’m not even your best friend. I know that is not true, that we have a special bond and stuff, but still… how can you just forget about me for a week and then show up like nothing happened. 😦
    I was planning to spend christmas with you, you know – me at my home, looking through your blog and you writing post after post for my pleasure. It’s how friendships work, isn’t it?

    No homo.

    P.S. If it is not clear, I like how you write and want you to do it more. That’s it. But if you’re down for more, I’m down… just joking. Or am I. Haha. winkwink.

  21. Elle December 17, 2011 at 1:23 am #

    Please keep blogging, Chrissy! The food is amazing and your sense of humour is awesome! lol

  22. Mel December 17, 2011 at 6:20 pm #

    I’m making this tonight! Thanks Chrissy!

  23. Caroline December 22, 2011 at 5:02 am #

    Thank you so much for this!
    I made this for my boyfriend and it was the first time that that actually worked out haha.

  24. Andrea December 28, 2011 at 12:08 pm #

    So, I made this for my bf last week and he says he HAS to marry me now!! And, I made the ham cups too! Both were delish.

  25. Elisa January 5, 2012 at 12:23 pm #

    Dude. I made this for dinner last night and now I’m eating the leftovers for lunch. Aaammmaazing. Love your simple and freakishly meat-centered recipes.

  26. Julie M. January 6, 2012 at 4:19 pm #

    Chrissy, have you tried using white wine in addition to or instead of the chicken stock? I made this last night (with the stock) and thought white wine would be great with it & maybe enhance the flavors a bit more… plus any excuse to open wine is always a win with me! Great recipe, Thanks!!

  27. missericakane January 8, 2012 at 11:25 am #

    I REALLY wanna try to make this for my BF. I think he’ll love them. But I get nervous. Lol. No clue why!

  28. clara January 9, 2012 at 9:27 pm #

    I made it the other night and it was amazing! I think I over did it with the boursin but it was great! thank you so much!

  29. Hi. My name is: Cris January 25, 2012 at 12:58 am #

    I’ve made this twice and it’s been a hit! I cannot express how amazingly easy and awesome this is. Great with asparagus sauteed in garlic butter (and extra roasted garlic salt on top) and a cranberry/almond salad with homemade vinaigrette. This is a crowd. pleaser. Thanks so much!!

  30. Mawla February 8, 2012 at 4:46 am #

    My boyfriend and I made this last and it was delicious! Thanks Chrissy! I try to eat low carb as much as possible (as do many of my friends) so please keep these great recipes coming xx

  31. Kristy February 13, 2012 at 6:27 am #

    OMG after reading your Blog I am sooo hungry! I loooove Bacon too! 😉 You seem to be so nice and you are very pretty! Greetz Kristy

  32. Kimberly February 17, 2012 at 2:22 pm #

    Chrissy I made this last night with beets and a salad, UNREAL! so friggin tasty!! Sub for turkey bacon so I dont get fat hahahah. Thanks for showing each step.

  33. Cathryn February 18, 2012 at 3:39 pm #

    I made this last night and will definitely be making it on a weekly basis now… so freaking good! And from one bacon lover to another…

  34. Jessie February 20, 2012 at 11:35 am #

    After making this recipe I ended up with a cheesey chicken sauce in my baking dish (because I didn’t wrap the chicken tight enough) which inspired me to make a soup out of the deliscious sauce that resulted from my mistake. Thanks Chrissy for giving me 2 insanely good meals for the price of 1!

    (So basically I’m just guessing at the amounts of these ingredients… they’re ABOUT right but feel free to use more or less depending on your taste or what your soup is looking like)
    1 leek (can use an onion but hellooooo it’s so much more posh to use a leek—ask Barefoot Contessa)
    2-3 carrots
    2-3 celery stalks
    1 bunch asparagus
    1 can 2% evaporated milk
    2 cups 1% milk
    2 cups chicken stock (I add extra chicken bouillon to the stock to make it extra chicken-y flavored)
    1 large container garlic and herb Boursin cheese (it’s basically like this fabulous whipped cheese spread that is VERY flavorful—they have a light version so feel free to use the light if you want the soup to be “healthier” but I say fuck it and use the regular stuff)
    1/4 cup grated parmesan cheese
    1/2 rotisserie chicken cut up into bite size pieces
    1 ½ Tblsp butter
    1 ½ Tblsp flour
    1 Tblsp olive oil.

    Ok so start out by chopping the leek, celery and carrots. Sauté them over medium heat in the olive oil for about 5 minutes and then add the chopped asparagus. Cook another 2 minutes (I can’t stand mushy veggies in my soup so I tend to keep them a bit crunchy… if you like em mushy cook them a bit longer you weirdo). Remove them from the pan and set aside in a bowl.
    In that same (now empty) sauté pan melt the butter over medium heat. Once the butter is melted whisk in the flour to create a roux, cook 1 min. Slowly whisk in the can of evaporated milk (adding a little at a time, allowing the flour mixture to soak up the milk). Once you’ve added the whole can of evaporated milk (the roux mixture should be thick enough to coat the back of a spoon)add the parmesan and whisk to incorporate. Then alternate whisking in the Boursin Cheese with the regular milk and chicken stock (this is where you can vary the amount of milk/stock to ensure the desired thickness of your soup… just be aware that the soup will thicken as it comes to a simmer so you can always add more milk/chicken stock later to thin the soup to the desired consistency). Whisk really well to incorporate the cheeses and add more cheese to taste (or more chicken bouillon depending on how salty/chicken-y you like the soup). Simmer over medium-medium low heat for a few minutes to thicken.
    Once you’ve got the base of your soup set just dump the veggies and chopped chicken in and let simmer for 10-15 minutes to blend the flavors and BANG. You’ve just created the best fucking chicken/cheese/asparagus soup in the history of the goddamned world.

    • chrissyteigen February 20, 2012 at 12:02 pm #

      YUMMMMMMMM sounds freaking awesome!! thank you!!

  35. sweeetlikecinnamon March 20, 2012 at 7:53 pm #

    This looks TOO good. wow. AND I’m a vegetarian .

  36. SwissMiss March 25, 2012 at 5:11 am #

    I mean, Jesus. This is the second thing I’ve made off of your blog (besides the Herbed Eggs – delicious!) and I’m now even more confident that I’ll be coming back here for recipes every week. This stuff is just amazing.

    Oh yeah. Next time, I’m gonna use more Boursin. More. Boursin.

  37. Ryan May 15, 2012 at 11:20 pm #

    Just made this with the cranberry brusslesprouts jumpoff. They were awesome.

  38. Ashley October 8, 2012 at 11:32 pm #

    I made this fabulous recipe tonight (sans tomatoes) and all my boyfriend said while devouring his dinner was “damn” *mouth full* “how’d you do this?!”. Thank you!!

  39. Martha Gabbie (@marthagetsit) October 24, 2012 at 12:54 pm #

    Finally made this last night. It was sooooo good!! My boyfriend said I love you for the first time and I’m pretty sure it was because he was in a state of euphoria after eating this. Lol. Also, the sauce that was left was so good. I scrapped off the burnt cheesy pieces off the pan and ate them too. Tasted amazing. I obviously have no shame and love cheese.
    Thank you thank you thank you!!! I love your blog and cooking because of it.

  40. cinnaminna January 26, 2013 at 8:53 pm #

    Holy crap, just made this for me and my husband and oh my god it was amazing. You were so right. Now I have to try everything else you recommend cause clearly you’re right. Chipotle chicken next. But I want like 10 more of these chicken breasts first.

    So. Good.

  41. agate cameo March 22, 2013 at 5:43 pm #

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  42. Alternatives to Google search engine March 24, 2013 at 2:38 pm #

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  43. Corey Strable (@CStrable) June 11, 2013 at 2:11 am #

    Cooked this for my girlfriend a few weeks ago and it was a HUGE success! So yummy!

  44. Home Page November 22, 2013 at 11:23 pm #

    Cool web site you’ve got there.

  45. nellapet April 14, 2014 at 1:22 am #

    Reblogged this on nellapet's Blog.


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