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1
Lay chicken breasts between two sheets of plastic wrap on a flat surface.
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2
With a mallet or bottom of a small saute pan, pound the breasts until they are thinner, but without tearing holes in them.
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3
Divide the wheel of Boursin cheese between the four breasts.
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4
One at a time, roll the chicken around the cheese, shaping into a log form.
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5
Place in pan and refrigerate for 30 minutes.
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6
While chicken is chilling, prepare the crust ingredients in three separate bowls.
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7
1.
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8
Flour and salt and pepper to taste
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9
2.
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10
Egg and heavy cream, combined well
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11
3.
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12
Bread crumbs, pine nuts, olive oil, herbs, salt, pepper and granulated garlic
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13
Prepare a baking sheet and spray with non-stick coating.
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14
Remove chicken and begin the breading procedure.
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15
One breast at a time, place in the flour mixture and coat well.
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16
Shake off excess.
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17
Place in the egg mixture and coat well.
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18
Let excess drain off.
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19
Place in breadcrumbs and coat well, making sure to close up the ends and any seams well.
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20
Place on baking sheet and repeat with the remaining breasts.
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21
Bake at 350 degrees F for approximately 30 minutes.
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22
Internal temperature should read 140 degrees F on a probe thermometer, or until golden brown and cheese is trying to escape.
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23
While chicken is baking, prepare red pepper sauce.
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24
Combine all ingredients in saucepan and simmer over low to medium heat for 15-20 minutes.
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25
Remove from heat and puree mixture with hand-held mixer or in food processor.
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26
Season to taste.
