- 4 boneless chicken thighs
- 1 boursin (150gr)
- 4 bacon slices
- olive oil
- 60gr evaporated milk
- fresh parsley chopped
Preheat oven to 200C.
Using a meat tenderizer, pound the chicken fillets to flatten.
Season with salt and pepper.
Place 1/4 boursin on one end of each chicken thigh and press it with the back of a spoon.
Roll and wrap each piece with a slice of bacon.
Brush a baking pan with olive oil and place the chicken rolls. Drizzle with 1-2 Tbsp olive oil.
Bake for 1 hour at 200C.
As the chicken cooks, the cheese with melt all over the pan.
When the chicken rolls are done, transfer them to a plate.
Whisk milk in the pan with the melted boursin. Place the rolls back to the pan and in the oven for 1-2 minutes for the sauce to thicken.
Sprinkle with parsley and serve.
*you can substitute boursin with any other cream cheese with garlic and herbs.
We served chicken rolls with Halloumi with fennel, olives and spearmint and Pasta with onions mushrooms and blue cheese!