A More Perfect Supper

Boursin in a Blanket

Boursin in a Blanket, photographed on white marble in the A More Perfect Supper kitchen

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Chicken roulades with Boursin, prosciutto, and white-wine pan sauce

Thin chicken breasts wrapped around creamy herb Boursin and prosciutto, seared, finished in the oven, and served with a quick pan sauce. It looks like company food but uses familiar ingredients and straightforward technique.

Prep
20 min

Cook
20 min

Total
40 min

Yield
2 Servings

Boursin in a Blanket, photographed on white marble in the A More Perfect Supper kitchen

Equipment Needed

  • Oven-safe skillet
  • Toothpicks or kitchen twine
  • Instant-read thermometer

Boursin in a Blanket, photographed on white marble in the A More Perfect Supper kitchen

Boursin in a Blanket

Thin chicken breasts wrapped around creamy herb Boursin and prosciutto, seared, finished in the oven, and served with a quick pan sauce. It looks like company food but uses familiar ingredients and straightforward technique.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 Servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Chicken
  • 2 thin-sliced chicken breasts
  • 2 slices prosciutto
  • 1/4 cup Boursin Garlic & Fine Herbs
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon unsalted butter
  • 1/4 cup dry white wine or chicken broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
Optional Cream Sauce
  • 1/2 teaspoon Dijon mustard optional
  • 1/4 cup heavy cream optional

Method
 

  1. Preheat the oven to 375°F. Lay the 2 thin chicken breasts flat. Spread each with 2 tablespoons Boursin and top each with 1 slice prosciutto. Roll tightly and secure with toothpicks or twine.
  2. Heat 1/2 tablespoon olive oil and 1/2 tablespoon butter in an oven-safe skillet over medium-high heat. Sear the rolls for 2 to 3 minutes per side until browned.
  3. Add 1/4 cup white wine or chicken broth and scrape up the browned bits for about 1 minute. Transfer the skillet to the oven and bake about 12 to 15 minutes, until the chicken reaches 165°F.
  4. Move the chicken to a plate. For the optional sauce, return the skillet to medium heat and stir in 1/2 teaspoon Dijon, 1/4 teaspoon garlic powder, and 1/4 cup heavy cream. Simmer 2 minutes until lightly thickened.
  5. Remove the toothpicks or twine, spoon the pan sauce over the chicken, and serve.

How to Know It's Done

  • Chicken must reach 165°F in the center of the roll.

Cook's Notes

  • Prosciutto and Boursin are both salty, so do not salt the chicken before cooking unless your ingredients are unusually mild.

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