St. Louis Bread Company Boursin-Stuffed Chicken Breasts

Source: Sue Stees, Saint Louis Bread Co.

Mock Boursin Cheese:
1/4 cup butter or margarine
8 ounces cream cheese, softened
1/2 (.7 ounce) package dry garlic cheese salad dressing mix

Blend all ingredients and chill.

Chicken Breasts:
4 boneless skinless chicken breasts, pounded to
    1/4 inch thickness salt and pepper to taste
3/4 cup Mock Boursin cheese
2 eggs
1/4 to 1/2 cup whipping cream or evaporated skimmed milk
1/2 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs made from Saint Louis Bread sourdough
1/3 cup butter or margarine

Season chicken breasts with salt and pepper to taste. Spread 1/4 of cheese on each flattened chicken breast. Roll up and secure with toothpicks. Lightly beat eggs and cream in a small bowl. Mix Parmesan cheese and breadcrumbs in another small bowl. Dip rolled breasts first in egg/cream mixture and then in breadcrumbs.

Spray an 8-inch square baking pan with non-stick vegetable spray. Place chicken rolls in pan, seam side down. Put butter or margarine pats on top. Recipe can be refrigerated at this point.

To bake, heat oven to 350 degrees F. Bake chicken 30 to 45 minutes until tender.

Serves 4.