Video Transcript

Hello, I'm Chef Phillip, and we're gonna cook up delicious cream cheese stuffed chicken with garlic and herbs. Oh my gosh, it's spectacular! Let's get started. The first thing we're gonna do is we're gonna get boursin cheese, cream cheese, garlic, salt and pepper, and Italian herbs, and I like to use dried, it's a little bit stronger flavor. We're gonna put those in the food processor. We're gonna blend it until it's nice and smooth. See how easy that was? Now let's get onto the chicken breast. So have you ever pounded out a chicken breast? This is a great way to get rid of the frustrations. So the first thing we're gonna do is I like to make sure I always have a clean area. You always want to be really careful when you're dealing with chicken. You don't want anything else around that might, the juices might splatter on and contaminate. So I have a cutting board. I have my mallet here with a flat side and I also have the side that has the spikes, but I want to use the flat side for this. I've got a knife just in case I need to use it to trim things, trim the chicken. Now we're gonna insert the chicken breast into the plastic bag. We're gonna take the flat end of the mallet, and we're gonna pound it until it's an even thinness, that way it will, it will ensure an even cooking the entire time. So after we've pounded out the chicken breast, we're gonna put that onto a piece of aluminum foil that's about three times the size of the chicken breast. We're gonna take the cream cheese filling and we're going to pipe that or fill one-third of the chicken breast, the bottom third. Then we're gonna take the ends on each side of the chicken breast, about 1 inch, we're gonna fold those in and we're gonna roll it all up just like a burrito. See? Check that out. Then we're gonna roll up the aluminum foil around the chicken breast, make sure you're staying tight the entire time. Roll that up, just like you did the chicken breast, looks just like a burrito. We're gonna place that on a cookie sheet, and we're gonna put that into a 450 degree oven that we've already got preheated. We're gonna cook that for about 25 minutes, or until a thermometer inserted into the chicken reads about 160 degrees. Don't worry about the 165. When you let the chicken rest, that five degrees will go up and your chicken will be nice and juicy. After 25 minutes we pull it out of the oven, and we put it into a saute pan that we've heated up. We've added a little, we're gonna add some olive oil to it, and we're gonna unravel the chicken form the aluminum foil, place it into the hot skillet, and we're gonna let it brown on all sides. Doesn't that look gorgeous, look at that. Just glisten. We're gonna take it, we're gonna put it onto the cutting board now. Make sure it's clean, don't use the same one that you pounded it on. Let it rest about five minutes to help the juices distribute. Makes it nice and juicy. Take a slicing knife and slice it on a bias. I like to cut it on a bias, it looks fancy that way. Now we've got some of that filling that we used in the chicken left over in the piping bag. I like to get a little creative with my presentations. I'm gonna pipe it down the middle of the plate, and then I'm gonna just layer the chicken, the cut chicken all the way across it. Man, that is just juicy, my mouth is watering just thinking about it. Can't wait to dive in. I'm Chef Phillip, and we just made spectacular, juicy, healthy chicken stuffed with cream cheese, boursin cheese and herbs.