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Pine Nut Encrusted-Boursin Stuffed Chicken W/Roasted Red Pepper

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“I got this out of my local paper. It's a featured entree' at a local B&B, The Inn at Evans Mill.”
1hr 30mins

Ingredients Nutrition


  1. Lay chicken breasts between two sheets of plastic wrap on a flat surface. With a mallet or bottom of a small sauté pan, pound the breasts until they are thinner, but without tearing holes in them.
  2. Divide the wheel of Boursin cheese between the four breasts. One at a time, roll the chicken around the cheese, shaping into a log form. Place in pan and refrigerate for 30 minutes.
  3. While chicken is chilling, prepare the crust ingredients in three separate bowls.
  4. 1. Flour and salt and pepper to taste
  5. 2. Egg and heavy cream, combined well
  6. 3. Bread crumbs, pine nuts, olive oil, herbs, salt, pepper and granulated garlic
  7. Prepare a baking sheet and spray with non-stick coating.
  8. Remove chicken and begin the breading procedure.
  9. One breast at a time, place in the flour mixture and coat well. Shake off excess.
  10. Place in the egg mixture and coat well. Let excess drain off.
  11. Place in breadcrumbs and coat well, making sure to close up the ends and any seams well. Place on baking sheet and repeat with the remaining breasts.
  12. Bake at 350ºF for approximately 30 minutes. Internal temperature should read 140ºF on a probe thermometer, or until golden brown and cheese is trying to escape.
  13. While chicken is baking, prepare red pepper sauce.
  14. Combine all ingredients in saucepan and simmer over low to medium heat for 15-20 minutes. Remove from heat and puree mixture with hand-held mixer or in food processor. Season to taste.

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