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Boursin- and Jalapeño-Stuffed Chicken Breasts Wrapped in Bacon Recipe

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This recipe for Boursin- and Jalapeño-Stuffed Chicken Breasts Wrapped in Bacon is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (5.2 oz.) Boursin® Shallot and Chives Gournay Cheese, softened
1/4 cup light sour cream
1 tablespoon fresh jalapeño pepper, diced small
1/4 cup green onions, diced small (use the white and green parts)
1/4 cup Parmesan cheese, finely shredded
Sea salt, to taste
Fresh ground pepper, to taste
2 boneless, skinless chicken breasts
6 slices thick-cut bacon
Directions:
Directions:
Place the Boursin cheese, sour cream, jalapeño pepper, green onions, Parmesan cheese, salt and pepper in a medium bowl. Gently mix the ingredients until well blended.

Butterfly each chicken breast using a sharp knife. Each “wing” should be approximately 1/4 inch thick.

Spread about 2 tablespoons of the Boursin filling on each chicken, leaving about 1/4-inch border around the edges. Fold the chicken lengthwise, making sure the filling is sealed.

Completely wrap each stuffed breast with three of the bacon slices. Secure with long, wooden toothpicks in several places. Refrigerate for at least half an hour before grilling.

Spray grill with cooking spray. Place chicken over indirect heat and watch closely for any flare-ups. When chicken has almost finished cooking, move to direct heat to get the bacon nice and crispy. The chicken should reach an internal temperature of 155 F.

Remove chicken from the grill and let it rest for 5 minutes or so before serving.

 

 

 

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