Date: Sun, 06 Jun 2004 20:45:52 GMT
From: Pat/No. Cal. (califoodie@yahoo.com [])
Recs: Herb-Garlic Cheese (I'll never buy Boursin again)!! and Marg/PA's Garlic Herbed Chicken with a Balsamic Glaze

Thank you Marg for this tasty chicken recipe.

Garlic Herbed Chicken with a Balsamic Glaze

6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs

Preheat oven to 400. Line a heavy baking
sheet with foil that has been lightly oiled.
(Pat’s note: I didn’t do this, just used a
baking dish.)

With your fingers carefully lift skin from
the breasts to form a pocket between the skin
and flesh. Place a piece of boursin under the
skin and massage the skin to spread the
cheese evenly. Place on prepared baking
sheet. In a small bowl whisk the vinegar and
oil. Generously brush the chicken with half
the mixture and sprinkle with salt and
pepper. Bake in preheated oven for 20
minutes, whisk the remaining vinegar mixture
and brush over the chicken continue baking
for 20 to 30 more minutes or till golden
brown and juices run clear.

Source: Marg/PA @ Gails

Marg said: This is a nice, easy recipe to
serve guests who, unless they were in the
kitchen with you will think you really worked
hard. Serve on a bed of fresh herbs on a warm
platter. (I used baby greens as well as the
herbs, it looked very pretty. Lightly
garliced mashed potatoes and a green salad go
well with this dish.

Pat’s notes: Excellent! Made my own
Herb-Garlic Cheese. Was an incredible meal
with Galette of Potatoes and Exotic
Mushrooms, spinach sauteed in olive oil with
a little garlic, and Caramel Swirl ice cream
for dessert. Heavenly combinations. Next
time I might try a boneless skinless version
in puff pastry...like a chicken wellington.


Herb-Garlic Cheese

12 oz. light (Neufchatel) cream cheese, softened
3 tbsp sour cream
2 medium cloves garlic, peeled and put
through a garlic press or minced
3/4 tsp dried dill
1/2 tsp dried thyme
1-1/2 tbsp finely chopped fresh parsley
1-1/2 tbsp chopped fresh chives
1 tsp garlic salt (didn’t use, just added a
few shakes of salt to taste*)
freshly ground black pepper to taste

Place the cream cheese and sour cream in a
bowl. Add the remaining ingredients and mix
well to blend. The cheese can be refrigerated
for 2 to 3 days.

Source: adapted from First Impressions by
Betty Rosbottom

Pat’s notes: This is excellent. *Didn’t use
the garlic salt, there was more than enough
flavor from the fresh garlic. Just like store-boughtBoursin/Alouette/Rondelle only better, IMHO.
Also is particularly good as a spread with
Pepperidge Farms crackers – especially the
butterflies and the whole wheat ones....YUM!