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The Good Food Store's Boursin Stuffed Chicken Breasts with Pistachio Crust
4 boneless chicken breasts
container of Boursin cheese
1/4 C. mayonnaise
1 C. shelled pistachios, finely chopped
Cut any bits of fat or skin off chicken breasts. Lay breasts flat on cutting
board and make a small pocket on the side. Stuff each breast with a quarter of
the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
Place chopped pistachios on a plate and press each breast into the pistachios to
coat completely. Lay the chicken on a baking sheet and bake at 350� for 30
minutes or until interior temperature reads 160�F. Serve with white wine sauce.
White Wine Sauce
2 T. butter
1 medium onion, finely chopped
1 C. white wine
1 can chicken broth
1 C. heavy cream
salt and pepper, to taste
In a heavy saucepan, melt butter and saute onion until translucent. Add wine,
and boil on medium heat until more than half of the wine has evaporated,
stirring occasionally.
Add chicken broth. Boil again until half the stock has evaporated, stirring
occasionally. Add heavy cream. Boil until half the liquid has evaporated,
stirring occasionally. Remove from heat. Add salt and pepper. Serve with
chicken.
Makes 4 servings.
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