Boursin stuffed chicken rolls are the perfect one pan dinner. This recipe features thinly sliced chicken stuffed with Boursin, bacon bits, and jalapenos, baked until juicy, and served with creamy baby potatoes.
Info and tips
When making the filling I used store bought bacon bits to save time, but you can make real bacon bits if you desire. I also de-seeded the jalapeno for less spice, but feel free to leave them in if you want more heat.
It’s very important that the chicken is super thin so that it cooks through- about 1/4 of an inch is what you’re aiming for. I like to slice my chicken breasts in half to create 2 fillets and then use a meat mallet to get them even thinner. Be careful not to damage the skin when using the meat mallet. You can add a piece of parchment paper on top of the chicken to keep it damage free.
You shouldn’t need toothpicks to hold the chicken in place as long as you keep the end of the roll underneath, but you can use them for extra stability if you’d like.
Ingredients
- 1 Boursin puck
- 1 jalapeno
- 1/4 cup bacon bits
- 2 chicken breasts
- salt & pepper
- 1/4 cup breadcrumbs
- Spray oil
- 3 cupped chopped baby potatoes
- 1/4 lemon juice
- few springs of dill
Instructions
- Preheat oven to 400. Start by mincing the jalapeno. To a bowl add 3/4 of the Boursin puck, the minced jalapeno, and the bacon bits. Mix well until combined.
- Slice the baby potatoes in half and set aside for now. Next slice the chicken in half to create 4 thin fillets. Take a meat mallet and pound them out even thinner (about a 1/4 inch), careful not to damage the chicken. You want them as thin is possible so they cook through and are easy to roll.
- Season the chicken. Then spread the Boursin mixture evenly to one side of the chicken. Next roll the chicken up tightly. Spray with some cooking oil and gently roll in some breadcrumbs.
- To a oiled baking dish add the chicken rolls and baby potatoes. Add oil and seasonings to the baby potatoes, making sure each one is coated evenly. Place in the oven for 30-35 minutes until chicken is cooked through and potatoes are soft.
- Once cooked add the last 1/4 of Boursin, lemon, and fresh dill to the potatoes. Mix well until the potatoes are coated. Serve and enjoy!
See below for a video tutorial!
Thinly sliced chicken stuffed with Boursin, bacon bits, and jalapenos, baked until juicy, and served with creamy baby potatoes. Preheat oven to 400. Start by mincing the jalapeno. To a bowl add 3/4 of the Boursin puck, the minced jalapeno, and the bacon bits. Mix well until combined. Slice the baby potatoes in half and set aside for now. Next slice the chicken in half to create 4 thin fillets. Take a meat mallet and pound them out even thinner (about a 1/4 inch), careful not to damage the chicken. You want them as thin is possible so they cook through and are easy to roll. Season the chicken. Then spread the Boursin mixture evenly to one side of the chicken. Next roll the chicken up tightly. Spray with some cooking oil and gently roll in some breadcrumbs. To a oiled baking dish add the chicken rolls and baby potatoes. Add oil and seasonings to the baby potatoes, making sure each one is coated evenly. Place in the oven for 30-35 minutes until chicken is cooked through and potatoes are soft. Once cooked add the last 1/4 of Boursin, lemon, and fresh dill to the potatoes. Mix well until the potatoes are coated. Serve and enjoy!Boursin Stuffed Chicken Rolls
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