49 Reviews of Bacon Wrapped Boursin Stuffed Chicken Breasts - a Deux!

From: LORRIE-Chef #170963

On Aug 23, 2007

This dish is absolutely amazing, thanks for the suggestion to make the leftover juice to make a sauce. The only suggestion I could make is to turn the chicken 30 mins. in so the bacon on the other side turns golden

From: English_Rose

On Jun 23, 2007

Divine! I can't descibe how good this was! I served with the tomatoes and croquette potatoes. I cooked the chicken for 1 hour and it was perfect. I made a sauce using the juices that came from the chicken whisked with left over boursin, white wine and some chicken gravy granules. It really made the dish come togather - thank you so much FT I will be making this very often as it is not only superb in taste but easy to make too! Tres Bien!

From: Cheeseburger in Paradise

On Jan 3, 2008

This chicken is AMAZING! I did have to cook it much longer than stated...about 1 hour 15 minutes. I turned the chicken over for the last 15 minutes and bumped the temp up to 400 degree's so that the bacon on the botton would crisp. I would also NOT add the tomatoes until about 45 minutes into the cooking. They just got way too well done and were mush. I also added small red potatoes to the pan and they were fantastic with the chicken. I also didnt use lemon juice . I will definitely make this again, it's so VERY GOOD!

From: Court13

On Jan 28, 2008

made this for dinner the other night and it was great! i would definetly recommend that you pop the bacon in the microwave for about a minute before so that it crisps up and you dont overcook the chicken

From: IngridH

On Dec 23, 2008

This was simple, and absolutely delish! I had to make an adjustment, as I didn't have the boursin on hand, and wasn't going to brave the snow to go get it. I mixed plain cream cheese with a teaspoon of my favorite herb blend, then let it sit for an hour or so before stuffing the chicken. I wrapped with regular bacon, topped with salt, pepper, and lemon juice, and baked for 40 minutes. I put it under the broiler for 5 minutes to crisp the bacon, which worked wonderfully. I don't care for roasted tomatoes, so I left them out. The smell from the oven while the chicken cooked was mouthwatering! I could hardly wait to sit down to eat. I'll definately make again, and likely for company as well as family. The dish looks as good as it tastes, which is to say, amazing! Thanks French Tart!

From: aprilfl514

On Jan 14, 2009

Husband and kids loved this. I used a cream cheese garlic herb mixture I found due to the boursin cheese being a bit out of my price range.Will make this again for sure.

From: Chef Jean #3

On Jan 1, 2008

Didn't even use the bacon or lemons and it still was fabulous. The cherry tomatoes add that extra zing. Balances well with asparagus and potatoes. Don't be intimidated by the rolling and tucking. I got it on my first try. Easy prep for a wonderful meal.

From: Chef #420468

On Mar 17, 2007

Wow these are as every bit as good, as these reviewers have raved about! Easy, quick AND tasty what more could you ask for?? ... oh I know ... what's really impressing is that they actually DO turn out as good as they look in the picture! :D Yet another winning recipe FT. I only used 150g of cheese (the large one) for 4 breasts but it was still delicious. Didn't need any salt for my family, and didn't have any lemmon on hand but will certainly add that next time. I wouldn't usually think to serve tomatoes with something like this, but they are certainly meant to be together :D Many thanks for a great recipe! Gros bisou

From: Kim127

On Jan 8, 2008

This gets 5 stars for being so easy to make, looking so impressive, and because it tastes so darn good! This would be something to serve that would make it look like you slaved while it only took a few minutes. Don't think it even took me the 15 minutes, more like 10. I used some hickory smoked bacon but I bet the pancetta would be awesome. Thanks for this one FT!

From: althea in NH

On Jan 14, 2008

Oooh... where to start? Ok, I stuffed this with evelyn/athens recipe for Boursin # 80675, and omg what a wonderful meal this is! Skipped the tomatoes, and did use the lemon juice. This was incredibly easy to make, and certainly looks as though you've outdone yourself! I made sure I made extra for the freezer. What a classy presentation this makes! Thank you!