Cheddar Bar-B-Q Chicken Breasts with Boursin Twice Baked Potatoes

I was looking for something easy with no fuss for a meal the other night and I found these two on recipezaar. I did my baked potatoes in the oven instead of the microwave, so that took a bit of time, but I prefer them cooked this way. I topped my potatoes with a mixture of Parmesan, Gruyere cheese and topped that with breadcrumbs to brown rather than paprika and peppercorns, I then garnished with a few chopped chives.

Both recipes were great and the boursin cheese made a nice change to the regular way of making twice baked potatoes. The chicken was oh so easy and tasted great for just a few ingredients thrown together. I used homemade BBQ sauce for the recipe and I cooked it in a pan on the stove rather than in the oven. I then just transfered the chicken to an ovenproof dish and topped with the rest of the ingredients and grilled for a few minutes to melt the cheese.


Ingredients

Chicken

4 Boneless skinless chicken breasts
Pre-cooked bacon, strips
Shredded cheddar cheese
Green onions
Barbecue sauce


Boursin Potatoes

4 Medium russet potatoes
5 Ounces wheel of boursin garlic & herb spreadable cheese
3 Tablespoons butter
1 Cup milk
Paprika
Green peppercorns, cracked



Method

BBQ Chicken

1. Cover Chicken breasts with bar-b-q sauce and bake until done, usually about 15-30 minutes in a 350 degree oven (I don't pay attention to the time to much) When chicken is done pour on more sauce, add bacon strips to cover the breasts and cover with cheddar cheese, return to oven until chees melts.

2. Add sliced green onions and serve.

If you want to see more photo's of this recipe or read all the reviews please click here.


Boursin Twice Baked Potatoes

1. Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.

2. Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.

3. Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.

4. Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.

5. Place the hot potato into a mixing bowl.

6. Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.

7. Mix well.

8. Add the milk slowly while mashing until the consistency is that of mashed potatoes.

9. Season with salt and pepper to taste.

10. Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.

11. Sprinkle with paprika and cracked green peppercorns for flavor and color.

12. Before serving, reheat in the oven or microwave.

If you want to read all the reviews and see more photo's of this recipe click here.


All photos taken by me unless otherwise stated.

Boursin Stuffed Chicken Breasts With Raspberry Sauce and Zucchini Rice Patties

The stuffed chicken recipe is a recipe I got from a recipezaar member and it was absolutely delicious. It made for a lovely presented plate, and got rave views by all. If you would like to see more photo's or read more reviews of this recipe click here.

The second recipe the rice and zucchini patties, are one of my recipes. They are very good and easy to throw together, just make sure the pan is heated quite hot before adding as if it is too cool, it makes it harder to handle them and when it comes to flipping they will tend to want to break up.

Ingredients

Stuffed Chicken

4 Boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
1 (4 ounce) Package boursin cheese, with herbs, cut into 4 chunks
1/2 Cup walnuts, very finely chopped (approximately)
4 Leaves fresh spinach (or several leaves of baby spinach)
1/2 Teaspoon salt, to taste
1/2 Teaspoon pepper, to taste

Rasberry Sauce

1/2 Cup dry white wine
1/4 Cup red wine vinegar and oil salad dressing (homemade or purchased)
1/4 Cup seedless raspberry jam
Fresh raspberries, garnish (optional)
Fresh herbs, garnish (optional)

Zucchini Rice Patties


3/4 Cup uncooked brown rice, should make 11/2 cups cooked
2 Medium zucchini, coarsely grated
1 Onion, finely chopped
2 Tablespoons parsley, finely chopped
2-3 Eggs, lightly beaten (I say 2-3 depending on the weight of eggs.)
11/2 Cups panko flakes (Japanese breadcrumbs, you may have to adjust amount if using regular as they are of different texture.)
130g Creamed corn
1/4 Cup olive oil


Method

Chicken

1. Preheat oven to 350 F and have a baking pan greased and ready to go.

2. If you haven't already pounded your chicken breast halves, do so now- they need to be 1/4" thin.

3. Bring a small saucepan of water to a boil.

4. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw. (I used baby spinach and didn't bother with step just placed leaves on breast.)

5. Pat dry and set aside on a plate.

6. Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don't stick to cheese).

7. Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).

8. Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn't extend over the edge of the chicken piece.

9. Next,place a nut coated cheese chunk on top of each chicken piece in the center.

10. Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.

11. Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).

12. Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.

Raspberry Sauce

1. Meanwhile,combine wine,dressing,and jam in a small skillet.

2. Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don't be tempted to raise the heat to quicken the process).

3. If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.


Zucchini Rice Patties

1. Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.

2. Shape into patties (I usually get about 14 patties from this.)

3. Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.


To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired. Cut chicken into slices, drizzle sauce over and garnish with fresh berries and herbs if desired.


Corn Relish and Cream

I think this relish is quite delicious and goes great with the patties, I can't get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed below for the recipe.) but I am sure it will still taste great.

Ingredients

250g Jar corn relish
11/4 Cups sour cream
2 Tablespoons chives, chopped finely
Few drops tabasco sauce

Method

1. Combine all ingredients in a bowl. That's it easy peasy, This makes about 2 cups.


All photos taken by me unless otherwise stated.