Over the festive season the good folks at Boursin sent me two varieties of their award-winning soft cheeses to sample.
The Fig and Nut cheese is brand new to Boursin and I found its sweet/sharp flavours went down really nicely with some table biscuits and a glass (or two) of red.
The babes weren’t too fond of its unusual taste and bitty texture and this is probably not one for every palate.
However everyone loves their classic, rich Garlic and Herbs cheese and this staple really came into its own at dinnertime.
Since I’ve been suffering with shoulder tendonitis and restricted in how I use my left arm, I’ve been sticking to simple dishes with fewer ingredients — basically stuff that I can cook one-handed.
After a quick Google search I found an easy yet tasty Nigella.com recipe for Chicken Breasts stuffed with Boursin Garlic & Herb soft cheese.
It was quick to whip up, managed to impress the mister and the kids tucked in happily. I forgot to take a pic but here’s an idea on Food Network of what it’s supposed to look like.
And here’s the recipe:
Boursin Garlic & Herb cheese
2 chicken breasts
6 rashers of bacon (or slices of Parma ham)
Preheat the oven to Gas Mark 7 / 210C.
Cut a pocket in each of the chicken breasts. Stuff the chicken breasts with the Boursin cheese. Use as much as you like.
Wrap each chicken breast in 2-3 slices of the Parma ham or bacon.
Place on a baking sheet.
Place in the oven for 20-25 mins until cooked through.
You can get really creative with Boursin if you’re into cooking and there are loads of Boursin recipes on their web site to get you started.