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.
