boursin and bacon stuffed chicken breast

You MUST make this. SO EASY and SO YUMMY!

It was on my Shape mag low-carb list, and I just made it the other night for one of my best girlfriends as we watched the amazingness that is The Real Housewives of Beverly Hills. I love my friend because no matter how many times I mock Lisa and say “PANDORRRRRRRA” in my exaggerated-fake british accent, she still stays. And I do it about 100 times an episode. I blame the chicken. The chicken is worth sticking around for.

2 large boneless, skinless chicken breasts
1 pckg. Boursin cheese (Note: I used the herb and garlic flavor. You can also use a packed herb goat cheese.)
4 slices thickly cut bacon
4 slices prosciutto
1/2 lemon, juiced
Salt and pepper
1 c. chicken stock
10-12 cherry tomatoes

Preheat oven to 375 degrees. Lightly oil the bottom of a deep oven pan, like a rectangular or square cake pan. Place one piece of the chicken breast on top of a piece of Saran wrap. Cover with another piece and gently beat it with the rounded end of a metal ladle or just a meat tenderizer (I use a ladle to keep from making holes).


Do this until chicken breast is large and fairly thin. Repeat with other piece.



Generously spread Boursin cheese onto each chicken breast. Lay 2 slices of bacon across each, cutting if necessary.


Roll from the short side in. Wrap two pieces of prosciutto around each chicken roll, making sure not to overlap too much. Place into lightly greased pan. Season with lemon, salt and pepper.


Pour chicken stock into bottom of the pan, toss in cherry tomatoes. Bake on middle rack for 55 minutes.


Make sure to spoon juice onto tops of chicken every 10-15 minutes or so. Slice diagonally and serve with sautéed veggies.