Boursin-Stuffed Chicken

I made a chicken shawarma sheet-pan dinner that was very good, but somehow it didn’t look photogenic over at my house, so I’m not posting it. This dish turned out a bit prettier – when I saw this recipe for Boursin-stuffed chicken, I knew I had to make it! Ever since I realized that they make vegan Boursin last year, I’ve been buying it occasionally. It works well in this recipe, though I suspect that it melts more than the regular dairy kind. I used 6 chicken breasts and 6 slices of prosciutto; it was great! I served it with broccoli slaw. 

4 boneless skinless chicken breasts 

kosher salt 

freshly ground black pepper 

1 4-oz. package vegan Boursin cheese or lactose-free herbed goat cheese 

½ cup lactose-free shredded mozzarella 

4 slices prosciutto 

Preheat oven to 400 °F. 

Using a meat tenderizer, pound the chicken until ¼" 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, and 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.