I decided to make something new for dinner tonight and while I was at work, I suddenly remembered that I had a packet of garlic and herb Boursin cheese in the fridge. And some leftover bacon. And green beans. And red skin potatoes. And then the gears turned and I came up with an idea and this was the result. This is a bit more of an involved recipe, so I took pictures each step of the way in case anyone has any questions.
Ingredients :
For the chicken :
4 4oz chicken breast
1 cup flour
1 large egg, beaten
2 cups Italian seasoned bread crumbs
1 packet Boursin garlic and herb cheese, crumbled
6 pieces cooked bacon, chopped
Salt
Pepper
For the green beans :
1 bag snipped green beans
3 tbsp butter
1 tbsp minced garlic
Salt
Pepper
For the potatoes :
6 baby red skin potatoes, cut into 8 pieces each
1/4 white onion, chopped
Oil
Salt
Pepper
For the sauce :
1 cup heavy cream
1/2 cup grated pecorino romano cheese
1/4 cup chicken stock
Utensils and extras :
Large sautée pan
Small sauce pan
Oven
Air fryer
Cutting board
Knife
Meat tenderizer mallet
Three bowls
Plastic wrap
Tongs
Baking tray
To start, lay out plastic wrap to cover your cutting board. Place the chicken breasts on the plastic wrap with the clean, smooth side facing down. Cover the chicken with another piece of plastic wrap, leaving enough room on all sides for any splatter or spread to remain covered.
Using the flat side of the mallet, not the spiked tenderizer side, gently pound the chicken starting at the thinnest side and continue until the chicken breasts are an even thickness throughout. Remove the plastic wrap and lay the chicken out on your cutting board with the smooth side down again.
Gently press the crumbled Boursin cheese into the chicken breast. It’s a soft cheese, so it will spread easily. Press the bacon into the cheese, being careful to not get too close to the “point” of the breast.
Roll the chicken breasts starting from the “round” end, pressing lightly to get the cheese to stick into the chicken as it rolls.
Tear 4 pieces of plastic wrap bigger than your chicken breasts and lay them out separately. Place each chicken breast onto the wrap and roll the wrap to cover and then twist the ends to tighten. Place the wrapped chicken breasts in the refrigerator for a half hour.
While the wrapped chicken is chilling, preheat your oven to 350° and prep by putting the flour, beaten egg and bread crumbs in separate bowls. Add a pinch of salt and pepper to the flour and mix with a fork to incorporate. When ready, remove the chicken breasts from the refrigerator.
Place your large saute pan on the stove on medium heat. Unwrap the chicken breasts and dredge each one in flour, then egg, then the bread crumbs, placing them together on a plate after the bread crumbs. Once finished, pour oil into the sautée pan, just enough to cover the bottom of the pan.
Place the chicken breasts in the now hot oil with the seam down first to allow it to sear closed. After 30 seconds, roll the chicken slightly to allow anither edge to cook, using the edges of the pan or the other breasts to keep them in position. Repeat until all sides are golden brown and crispy. Remove the chicken from the pan and place on a baking tray. Leave your pan off heat for now, but it will be used again.
Toss the potatoes and onion in oil, sprinkle with salt and pepper and transfer then to the air fryer. Set the temperature to 400 and set the timer for 15 minutes. I forgot to take a picture before starting the air fryer, so mine are already beginning to roast in the picture.
Using a couple of paper towels, wipe the oil and crumbs from the sautée pan. Add the green beans, butter and garlic to the pan and toss as the butter begins to melt. Cover the pan with a lid to allow the green beans to steam as they cook. Reduce the heat to low once the butter is completely melted.
Add the heavy cream and chicken stock to your sauce pan and bring it to a boil. Once the liquid comes to a boil, add the cheese and whisk thoroughly as the cheese melts. The end result should be thinner than alfredo sauce but not watery and runny.
Once the timer on the air fryer goes off, everything should be done at once. Remove the chicken from the oven and place each one on your cutting board.
Cut each breast from corner to corner on a bias. Do this by rotating your wrist so that the knife is at a 45° angle to the cutting board. This will allow the chicken to have more variation in thickness after cutting compared to just cutting from corner to corner in a straight line.
Plate the chicken first, spoon some sauce over the chicken and then plate the potatoes and green beans. I used three segments of chicken per plate, leaving us one leftover whole breast for Chelsea to reheat tomorrow for lunch.
Sit down and enjoy dinner! Hopefully the pictures help make this recipe a little bit easier to understand. If you have any questions or decide to try this out, leave a comment below!