Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online.
Then coating them with breadcrumbs and Parmesan and baking!
Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
Elise Bauer
Mix the walnuts into the cheese mixture, set aside.
Lay the chicken breasts flat, season each side with salt and pepper.
Spread the cheese-walnut mixture over each breast, covering the surface of the breasts.
Layer on the basil leaves.
Secure each breast with 2 toothpicks.
Put flour, beaten egg, and breadcrumbs combined with the Parmesan cheese on to 3 separate flat dishes.
(Skip this step if you are going low carb and/or gluten-free.)
Transfer chicken breasts to a greased baking dish, seam side down.
Let rest for 5 minutes before serving.
