Festive Boursin-Stuffed Chicken Breast
Festive Boursin-Stuffed Chicken Breast



  • 4 skin-on chicken breasts
  • 4 tbsp boursin cheese
  • 2 tbsp redcurrant jelly
  • 8 slices of prosciutto
  • Roast potatoes and greens, to serve
  • Cut the breasts in half horizontally to make a deep pocket, then open them like a book. Spread inside each breast 1 tbsp of cheese and ½ tbsp redcurrant jelly, then close the breasts and wrap each one with a slice of prosciutto. Place on a lined baking tray and cook for 20 mins in a preheated oven at 200C. Serve with roast potatoes, steamed greens and gravy.
30 mins
4 serving

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