what are we having for dinner?

I prepared this chicken dish recently with low expectations.  It was just too simple, and too easy, and too quick to prepare.  Therefore, it couldn’t be THAT good.

Well, I was wrong.  It’s moist, but that boursin cheese – that puts it over the top! It is just so so so good.  Pair it with whatever you want, the chicken is the star of the show!

MENU

Boursin Stuffed Chicken

Lemony Brussels Sprouts

Grape tomatoes with basic and balsamic glaze

Boursin Stuffed Chicken

(Adapted from Delish)

Preheat oven to 400 degrees F. Using a meat tenderizer, pound the chicken until 1/4″ thick. Pat dry and liberally season it with salt and pepper on both sides.

Place a spoonful or two of Boursin on one end of each piece, top with a sprinkle of mozzarella cheese.

Roll the chicken up, starting at the cheese-topped end. Wrap chicken with a slice of prosciutto and place in a baking dish seam-side down, so the prosciutto doesn’t unravel. Repeat with each piece of chicken.

Bake for 30 to 35 minutes, or until chicken is no longer pink and juices run clear when pierced with a fork or knife.

Lemony Brussels Sprouts

(Adapted from Taste of Home)

1 pound fresh or frozen Brussels sprouts, thawed

3 tablespoons olive oil

2 garlic cloves, minced

1/4 cup white wine

1/2 cup chicken broth

4 teaspoons lemon juice

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

1 teaspoon grated lemon peel

Minced fresh parsley

Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.

Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.

Grape Tomatoes with Balsamic Glaze

I LOVE balsamic glaze!  It’s wonderful over anything caprese – a salad, a sandwich, caprese skewers – you name it!  It’s much easier than boiling down balsamic vinegar to get a syrupy paste.

1 pint grape tomatoes, halved

1/4 cup slivered basil leaves

2 TBSP Balsamic Glaze

Place the chopped tomatoes and basil evenly in 2 bowls.  Salt and pepper the tomatoes.

Then drizzle the balsamic glaze over all.