Prosciutto & Boursin Cheese-Stuffed Chicken and Roasted Root Vegetables

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Hello Wednesday! I really don’t feel like going to the supermarket!! So, what can I pull out of the fridge to make a quick meal? Well, I’ve got some leftover Prosciutto from the other day’s Asparagus wrapped with Prosciutto and some frozen boneless chicken breasts and some root vegetables that need to be used up! What could I use that for? Hmmm..how about stuffing the chicken? And adding some Boursin that wasn’t opened on Sunday…and roasting those veggies until they’re tender and caramelized? Sounds good to me!!  

I would suggest prepping the veggies and popping them in the oven to roast before starting on the chicken.

Prosciutto & Boursin Cheese-Stuffed Chicken
4 boneless skinless chicken breast halves (defrosted of course!)
4 slices Prosciutto
4 oz Boursin (garlic & herb) cheese
salt & pepper
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 tablespoon flour
1/4 cup white wine
1 cup chicken stock

Using a mallet, pound the chicken breasts until thin. Layer each breast with one slice Prosciutto and some Boursin cheese.

Chicken breasts layered with Prosciutto & Boursin
Chicken breasts layered with Prosciutto & Boursin

Roll each chicken up and tie with kitchen string. Sprinkle with salt and pepper. Heat the olive oil and one tablespoon butter in a skillet and cook breasts three minutes on each side (all four sides!) – twelve minutes total.

Cook rolled chicken in hot oil and butter on all sides
Cook rolled chicken in hot oil and butter on all sides

Remove chicken from skillet and cover with aluminum foil. Add the remaining butter and the flour to the pan and stir with a wooden spoon until incorporated. Stir in white wine, cook 30 seconds then stir in chicken stock. Bring to a boil, reduce heat and cook for a minute or two until broth is thickened. Serve gravy over chicken breasts.

Prepping the veggies…

Roasted Root Vegetables
2 medium parsnips
4 medium carrots
1 medium sweet potato
1/4 cup extra virgin olive oil
4 sprigs thyme
2 sprigs rosemary
1 teaspoon salt
fresh ground pepper

Heat oven to 400 degrees. Peel the vegetables and chop into 1″ bite-sized pieces. Chop the rosemary leaves and remove the leaves from the thyme sprigs (an easy way to do this is to hold the sprig from the tippy-top and using two fingers of your other hand strip down the stem).

Chopped sweet potatoes, parsnips & carrots
Chopped sweet potatoes, parsnips & carrots

Toss chopped vegetables with olive oil, rosemary, thyme leaves, salt and pepper. Spread in a single layer on a greased baking sheet and bake in the 400 degree heated oven for 30 minutes, tossing halfway through.

Toss chopped vegetables with olive oil, rosemary, thyme, salt & pepper
Toss chopped vegetables with olive oil, rosemary, thyme, salt & pepper

Along with the stuffed chicken and roasted veggies I served an easy iceberg wedge salad topped with Ranch dressing, tomatoes & croutons.

Prosciutto & Boursin Cheese Stuffed Chicken and Roasted Vegetables
Prosciutto & Boursin Cheese Stuffed Chicken and Roasted Vegetables

This is an easy and tasty meal…ENJOY!

Sliced Prosciutto & Boursin Cheese-Stuffed Chicken with Roasted Root Vegetables
Sliced Prosciutto & Boursin Cheese-Stuffed Chicken with Roasted Root Vegetables

4 thoughts on “Prosciutto & Boursin Cheese-Stuffed Chicken and Roasted Root Vegetables

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