Every few months I fly to Atlanta to visit my friends down there and stay with Ang. And every single time I come home, people ask me what I did while I was there and my answer is always the same: Ang met me at the airport, we got back to her apartment and drank a couple of bottles of wine while downloading each other on our lives; we spent Saturday shopping and then dinner with our friends; on Sunday we watched trashy reality TV re-runs while I cooked some basic meals she can keep in her freezer for a few months. If we weren’t feeling too lazy, we went to another fancy dinner and got drinks with friends. C’est tout. Every. Single. Time.
As soon as she knows I’m coming Ang starts emailing menu requests. Unlike me, she can’t stand cooking and texts me things like “What should I do with this chicken breast in my freezer?” at least once a month. I have been trying to teach her this recipe for years now but she refuses to try because it “sounds too complicated.” Trust me… it is not. Three ingredients, 20 minutes, and you have an easy and delicious meal.
Boursin is a soft, creamy cheese that comes in variety of savory flavors and is available in most grocery stores. You can really use any cheese, but I suggest using Boursin because it is very affordable and has so much flavor it really makes the dish interesting with very little effort.
- 2 chicken breasts
- 1 package of Boursin cheese (or any soft cheese)
- 6 slices of prosciutto
- Pre-heat your oven to 375 degrees
- Butterfly the chicken breasts and season both sides with salt and pepper.
- Spread half of the Boursin over each piece of chicken, covering only half. Starting with the half that is covered in chicken, roll the the chicken up like a cigar.
- Wrap the chicken in prosciutto to cover it entirely: Lay two pieces of prosciutto out side by side. Place one piece of rolled chicken in the middle of the prosciutto with the seam facing down. Wrap the prosciutto around the chicken. Use another peice of prosciutto to cover the two edges of the chicken so that it is completely covered and the cheese can't squeeze out of the sides. Repeat with the second piece.
- Lay the chicken onto a roasting pan, making sure the seam sides of the prosciutto are down, and roast for 20 minutes.
- Allow the chicken to rest for 5 minutes after you take it out of the oven, then slice and serve with a simple salad.