Boursin Chicken Salad
Served at the Saint Paul Hotel in Saint Paul, Minnesota.
Servings: 4
Ingredients
- 8 oz. Boursin cheese
- 4 fresh chicken breast halves with first joint of wing attached
- 1 head red oak lettuce
- 1 head Belgian endive
- 1 qt. mixed greens
- 4 tomatoes
- 4 hard-cooked eggs, cut in half
- 1 small cucumber, sliced
- 1 large bunch red grapes
- Your favorite vinaigrette dressing
Instructions
- Let the Boursin cheese sit at room temperature for about 2 hours.
- Bone the chicken breasts, including the first wing joint, making no holes in the skin. Put the cheese in a piping bag. Working slowly and carefully, put your fingers between the skin of the chicken breast and the meat of the chicken, making a cavity to pipe the cheese into. (There is a fine membrane that holds the skin to the meat and you only want to make one opening in this. Pipe a quarter of the cheese between the skin and the meat – it will be in a ball – and spread to cover the whole breast.
- Sauté until golden brown (if your kitchen is equipped with a grill, grill the chicken skin-side-down until marked with grill marks). Transfer to a pie pan and bake at 375° for 12 to 15 minutes. Remove from the oven and let it stand for 15 minutes. Meanwhile, arrange the red oak and Belgian endive on each dinner plate. Put 1 cup of mixed greens on top.
- Garnish with tomato wedges, egg halves, cucumber slices and red grapes, leaving the center of the plate for chicken. Using a very sharp knife, slice the chicken breast into 4 slices and lay it across the mixed greens. Serve immediately with your favorite vinaigrette dressing.
