Also this one...
* Exported from MasterCook *
Herb-Garlic Cheese (Boursin) & Garlic Herbed Chicken
Recipe By : Finer Kitchens #1489 from Pat/No. Cal
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Milk Chicken
Amount Measure Ingredient -- Preparation Method
12 ounces light (Neufchatel) cream cheese -- softened
3 tablespoons sour cream
2 medium cloves garlic -- minced
3/4 teaspoon dried dill
1/2 teaspoon dried thyme
1 1/2 tablespoons fresh parsley -- finely chopped
1 1/2 tablespoons fresh chives -- finely chopped
1 teaspoon garlic salt
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
Pat’s notes: "This is excellent. *Didn’t use the garlic salt, there was more than enough flavor from the fresh garlic. Used the herb-garlic cheese to stuff chicken breasts (Marg/PA’s yummy Garlic Herbed Chicken with a Balsamic Glaze recipe, post #48992, see recipe below). Just like store-bought Boursin/Alouette/Rondelle only better, IMHO. Also is particularly good as a spread with Pepperidge Farms crackers – especially the butterflies and the whole wheat ones....YUM!"
Thank you Marg for this tasty chicken recipe.
Garlic Herbed Chicken with a Balsamic Glaze
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces
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
Marg said: "This is a nice, easy recipe to serve guests who, unless they were in the kitchen with you will think you really worked hard. Serve on a bed of fresh herbs on a warm platter. (I used baby greens as well as the herbs, it looked very pretty. Lightly garliced mashed potatoes and a green salad go well with this dish."
Pat’s notes: "Excellent! Made my own Herb-Garlic Cheese. Was an incredible meal with Galette of Potatoes and Exotic Mushrooms, spinach sauteed in olive oil with a little garlic, and Caramel Swirl ice cream
for dessert. Heavenly combinations. Next time I might try a boneless skinless version in puff pastry...like a chicken wellington. "
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