Boursin-Stuffed Chicken Breasts

Recipe by Catherine Pla

Serves 4

Boursin-Stuffed Chicken Breasts

Looks fancy but is really easy, and best of all, it’s a one-dish dinner.

• 2 boneless chicken breasts, sliced in half lengthwise to make 4 thinner cutlets

• Kosher salt and black pepper

• 1 package Boursin cheese

• 1⁄2 c shredded mozzarella, or sliced mozzarella or burrata

• 4 slices of prosciutto

• 1 c orzo, or rice

• 1 1⁄2 c chicken broth, or vegetable broth or water

• 1 bunch asparagus, ends trimmed, sliced into 2” pieces

• 2 T chopped parsley, for garnish

Preheat oven to 350 degrees.

Place chicken cutlets in a plastic bag and pound until about 1⁄4” thick. Sprinkle chicken cutlets on both sides with salt and pepper. Place a generous tablespoon of boursin at the end of each cutlet. Top Boursin with about a tablespoon of mozzarella, either sliced or shredded. Starting at the cheese end, roll up each cutlet. Place a slice of prosciutto on the work surface. Roll each cutlet in a slice of prosciutto. Set rolls aside.

Pour orzo into a deep, buttered baking dish that will hold all rolls. Add chicken broth. Cover and cook in preheated oven for 8 minutes. Remove orzo from the oven and remove cover; add asparagus. Stir and season with a little salt and pepper. Nestle chicken prosciutto rolls in the orzo mixture. Bake for about 30 minutes, until the internal temperature of chicken is 165 degrees on an instant read thermometer. Garnish with chopped parsley.