Source: Marg/PA
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces (see recipe below to make from scratch)
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs
Preheat oven to 400. Line a heavy baking sheet with foil that has been lightly oiled. (Pat’s note: I didn’t do this, just used a baking dish.) With your fingers carefully lift skin from the breasts to form a pocket between the skin and flesh. Place a piece of boursin under the skin and massage the skin to spread the cheese evenly. Place on prepared baking sheet. In a small bowl whisk the vinegar and oil. Generously brush the chicken with half the mixture and sprinkle with salt and pepper. Bake in preheated oven for 20 minutes, whisk the remaining vinegar mixture and brush over the chicken continue baking for 20 to 30 more minutes or till golden brown and juices run clear.
Source: Marg/PA @ Gails
Herb-Garlic Cheese
12 oz. light (Neufchatel) cream cheese, softened
3 tbsp sour cream
2 medium cloves garlic, peeled and put through a garlic press or minced
3/4 tsp dried dill
1/2 tsp dried thyme
1-1/2 tbsp finely chopped fresh parsley
1-1/2 tbsp chopped fresh chives
1 tsp garlic salt (didn’t use, just added a few shakes of salt to taste*)
freshly ground black pepper to taste
Place the cream cheese and sour cream in a bowl. Add the remaining ingredients and mix well to blend. The cheese can be refrigerated
for 2 to 3 days.
Source: adapted from First Impressions by Betty Rosbottom
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces (see recipe below to make from scratch)
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs
Preheat oven to 400. Line a heavy baking sheet with foil that has been lightly oiled. (Pat’s note: I didn’t do this, just used a baking dish.) With your fingers carefully lift skin from the breasts to form a pocket between the skin and flesh. Place a piece of boursin under the skin and massage the skin to spread the cheese evenly. Place on prepared baking sheet. In a small bowl whisk the vinegar and oil. Generously brush the chicken with half the mixture and sprinkle with salt and pepper. Bake in preheated oven for 20 minutes, whisk the remaining vinegar mixture and brush over the chicken continue baking for 20 to 30 more minutes or till golden brown and juices run clear.
Source: Marg/PA @ Gails
Herb-Garlic Cheese
12 oz. light (Neufchatel) cream cheese, softened
3 tbsp sour cream
2 medium cloves garlic, peeled and put through a garlic press or minced
3/4 tsp dried dill
1/2 tsp dried thyme
1-1/2 tbsp finely chopped fresh parsley
1-1/2 tbsp chopped fresh chives
1 tsp garlic salt (didn’t use, just added a few shakes of salt to taste*)
freshly ground black pepper to taste
Place the cream cheese and sour cream in a bowl. Add the remaining ingredients and mix well to blend. The cheese can be refrigerated
for 2 to 3 days.
Source: adapted from First Impressions by Betty Rosbottom
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