You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step. We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. Then coating them with breadcrumbs and Parmesan and baking!
2 (1/2-pound) skinless, boneless chicken breasts Fresh basil leaves or other green such as beet green, Swiss chard, spinach, enough to cover each chicken breast 2 tablespoons finely chopped toasted walnuts 2 1/2 ounces Boursin garlic and herb cheese (or 2.5 ounces of herbed cream cheese recipe, see below), room temperature 1/3 cup breadcrumbs 3 tablespoons grated Parmesan cheese 1 egg, beaten well Salt Pepper
Herbed Cheese:
2 1/2 ounces cream cheese, softened 1 clove garlic, minced 3 teaspoons fresh parsley, minced 3 teaspoons fresh chives, minced Pinch cayenne 1/4 teaspoon freshly cracked peppercorns Pinch salt
Let rest for 5 minutes before serving.
