Boursin-Stuffed Chicken with Mashed Potatoes and Caramelized Carrots by @lesgourmandisesdeloubna

1h

2 servings

🍗

4 pieces (about 700 g)

Chicken breast

🧂

7.5 g

Salt

⚫

1.5 g

Pepper

🧄

3 g

Garlic powder

🌶️

2.5 g

Smoked paprika

🧀

150 g

Boursin cheese

🥛

30 ml

Cream

🫒

60 ml

Olive oil

🥕

700 g

Carrots

🍯

30 ml

Honey

🍋

15 ml

Lemon juice

🍇

15 ml

Balsamic vinegar

🧄

1 clove

Garlic

🌶️

0.5 g

Chili

🥔

1 kg

Potatoes

🥛

180 ml

Milk

🧈

55 g

Butter

🫙

0.5 g

Nutmeg

🌿

1

Bay leaf

🌿

5 g

Chives

  1. Preheat

    Preheat the oven to 180°C / 350°F and line two baking sheets.

  2. Butterfly
    • chicken breast
    • salt

    Butterfly each chicken breast horizontally with the chef's knife. Season both sides with salt, black pepper, garlic powder, and smoked paprika.

  3. Mix
    • Boursin shallot and chive cheese
    • heavy cream
    • Chicken breast

    Mix Boursin shallot and chive cheese with heavy cream until spreadable. Spoon the mixture into the opened chicken breasts.

  4. Fold
    • chicken breast

    Fold each chicken breast closed and secure it with toothpicks. Place the chicken on one baking sheet.

  5. Peel
    • carrots

    Peel the carrots and cut them lengthwise into small batons. Place them on the second baking sheet.

  6. Combine
    • honey
    • lemon juice
    • Salt

    Combine honey, olive oil, lemon juice, fresh garlic, balsamic vinegar, salt, black pepper, and chili flakes. Toss the carrots with this sauce.

  7. Roast
    • carrots

    Roast the carrots for 30 minutes at 180°C / 350°F. Turn them once halfway through cooking.

  8. Drizzle
    • chicken breast
    • olive oil

    Drizzle the stuffed chicken with olive oil and place it in the oven. Bake for 20 minutes, until the thickest part reaches 74°C / 165°F.

  9. Peel
    • potatoes
    • water
    • salt

    Peel and cut the potatoes into evenly sized pieces. Put them in a pot with water, salt, and bay leaf.

  10. Boil
    • potatoes
    • water
    • bay leaf

    Boil the potatoes for about 20 minutes until tender. Drain them and discard the bay leaf.

  11. Add
    • potatoes
    • milk
    • butter

    Add milk, butter, ground nutmeg, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.

  12. Slice
    • chicken breast
    • potatoes
    • carrots

    Remove the toothpicks from the chicken and slice if desired. Divide mashed potatoes, chicken, and caramelized carrots between four plates.

  13. Serve
    • fresh chives

    Scatter fresh chives over the plated dish. Serve immediately.

Boursin-Stuffed Chicken with Mashed Potatoes and Caramelized Carrots by @lesgourmandisesdeloubna

1h

2 servings

🍗

4 pieces (about 700 g)

Chicken breast

🧂

7.5 g

Salt

⚫

1.5 g

Pepper

🧄

3 g

Garlic powder

🌶️

2.5 g

Smoked paprika

🧀

150 g

Boursin cheese

🥛

30 ml

Cream

🫒

60 ml

Olive oil

🥕

700 g

Carrots

🍯

30 ml

Honey

🍋

15 ml

Lemon juice

🍇

15 ml

Balsamic vinegar

🧄

1 clove

Garlic

🌶️

0.5 g

Chili

🥔

1 kg

Potatoes

🥛

180 ml

Milk

🧈

55 g

Butter

🫙

0.5 g

Nutmeg

🌿

1

Bay leaf

🌿

5 g

Chives

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 350°F and line two baking sheets.

    🍳baking sheet

  2. Step 2/13

    Butterfly each chicken breast horizontally with the chef's knife. Season both sides with salt, black pepper, garlic powder, and smoked paprika.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🧄garlic powder
    🌶️smoked paprika
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Mix Boursin shallot and chive cheese with heavy cream until spreadable. Spoon the mixture into the opened chicken breasts.

    🧅Boursin shallot and chive cheese
    🥛heavy cream
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/13

    Fold each chicken breast closed and secure it with toothpicks. Place the chicken on one baking sheet.

    🍗chicken breast
    ✨toothpicks
    🍳baking sheet

  5. Step 5/13

    Peel the carrots and cut them lengthwise into small batons. Place them on the second baking sheet.

    🥕carrots
    🔪chef's knife
    🪵cutting board
    🍳baking sheet

  6. Step 6/13

    Combine honey, olive oil, lemon juice, fresh garlic, balsamic vinegar, salt, black pepper, and chili flakes. Toss the carrots with this sauce.

    🍯honey
    🫒olive oil
    🍋lemon juice
    🧄fresh garlic
    🍇balsamic vinegar
    🧂salt
    ⚫black pepper
    🌶️chili flakes
    🥕carrots
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/13

    Roast the carrots for 30 minutes at 180°C / 350°F. Turn them once halfway through cooking.

    🥕carrots
    🍳baking sheet

  8. Step 8/13

    Drizzle the stuffed chicken with olive oil and place it in the oven. Bake for 20 minutes, until the thickest part reaches 74°C / 165°F.

    🍗chicken breast
    🫒olive oil
    🍳baking sheet

  9. Step 9/13

    Peel and cut the potatoes into evenly sized pieces. Put them in a pot with water, salt, and bay leaf.

    🥔potatoes
    💧water
    🧂salt
    🌿bay leaf
    🔪chef's knife
    🪵cutting board
    🍲pot

  10. Step 10/13

    Boil the potatoes for about 20 minutes until tender. Drain them and discard the bay leaf.

    🥔potatoes
    💧water
    🌿bay leaf
    🍲pot
    🧺colander

  11. Step 11/13

    Add milk, butter, ground nutmeg, salt, and black pepper to the drained potatoes. Mash until smooth and creamy.

    🥔potatoes
    🥛milk
    🧈butter
    🫙ground nutmeg
    🧂salt
    ⚫black pepper
    🥔potato masher
    🍲pot
    🥄measuring spoons

  12. Step 12/13

    Remove the toothpicks from the chicken and slice if desired. Divide mashed potatoes, chicken, and caramelized carrots between four plates.

    🍗chicken breast
    🥔potatoes
    🥕carrots
    🔪chef's knife
    🍽️serving plates

  13. Step 13/13

    Scatter fresh chives over the plated dish. Serve immediately.

    🧅fresh chives
    🍽️serving plates

Composition

Ingredients

Types

Meat, Seasoning, Oil, Vegetables, Sweetener, Fruit, Condiment, Dairy, Herbs

Ingredients

Chicken breast, Salt, Pepper, Garlic powder, Smoked paprika, Boursin cheese, Cream, Olive oil, Carrots, Honey, Lemon juice, Balsamic vinegar, Garlic, Chili, Potatoes, Milk, Butter, Nutmeg, Bay leaf, Chives

Notes

Chicken breast (butterflied with a sharp knife), Salt (for the chicken spice mix, for the carrot sauce, for the mash and for salting the cooking water), Pepper (for the chicken spice mix, for the carrot sauce, for the mash), Garlic powder (for the chicken spice mix), Smoked paprika (for the chicken spice mix), Boursin cheese (shallot and chive flavor, mixed with a little cream, used as stuffing), Cream (a little, mixed with the Boursin), Olive oil (drizzled over the stuffed chicken before baking, for the carrot sauce), Carrots (peeled and cut into small sticks, lengthwise), Honey (for the carrot sauce), Lemon juice (for the carrot sauce), Balsamic vinegar (for the carrot sauce), Garlic (for the carrot sauce), Chili (for the carrot sauce), Potatoes (for the mash), Milk (for the mash), Butter (for the mash), Nutmeg (for the mash, a generous amount), Bay leaf (added to the potato cooking water), Chives (for garnish)

Allergens

sulfites, milk

Dietetics

Dietary regimen

to inform

Calories

720 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 67g, Fat: 31g, Fiber: 9g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 1260mg, Calcium: 180mg, Iron: 2.8mg, Sodium: 780mg

Vitamins

Vitamin A: 1420µg RAE, Vitamin C: 28mg, Vitamin B6: 1.1mg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, toothpicks, mixing bowl, baking sheet, pot, colander, potato masher, measuring spoons, serving plates

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight Dinner, Family Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Soft, Caramelized

Flavors

Savory, Creamy, Herby, Smoky, Sweet, Tangy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours after cooking), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze chicken, carrots, and mash in separate airtight containers,Thaw overnight in the fridge)