This is more of a do as I say not as I do type of thing. I am not a professional. I do cook good food, most of the time. Sometimes, I need to edit the recipe a bit when I write it to ensure a better outcome for you. These edits are adjustments based on what I know will work.
I don’t have a team of professionals helping me. I have S. He’s always honest in telling me when it needs something else. He’ll let me know if something is just not good at all, great, or OMG amazing! Then there’s Missy. She just eats.
This may come as a shock to some of you. I apologize. I never meant to lead you astray or deceive you in any way into thinking I was something more than just a home cook. Cause that’s all I am. I just like to tell people about my successes in experimenting in the kitchen and let them know how they can recreate what I did. Or create something BETTER than what I did.
Like this chicken dish.
First, don’t stuff the chicken with Laughing Cow cheese. It didn’t do what I thought it would. OR if you do, you will need something else to make it creamy, like a bit of butter? Which is counter productive to Laughing Cow cheese. Use actual Boursin cheese. An herb blend would be tasty. Freezing it before hand prevents it from melting too quickly in the chicken breasts.Second, increase the liquids and decrease the cooking time. The chicken was about half submerged in the broth. I needs to be submerged more in the broth. I cooked it too long so it was too dry. Reduce the cooking time. I simply forgot to reset my vacation timer.
No. I don’t have one of those fancy slow cookers where you can set the time. I don’t need one. I have a $10 vacation timer that turns it on when I want it to and off when I want it to! It’s an amazing invention! And with that invention, I’ve saved myself the cost of a new slow cooker.
The broth when the chicken is done is extremely tasty! The tang of the lemon and dill bring the whole Kiev flavors to the table. The wine just enhances the whole dish. You can skip it and do all chicken broth, that’s good, too. Just make sure, whatever you do, the chicken has plenty of liquid around it. If you’re while it’s cooking, you could baste it a little. Just a thought. I hope you try the adjusted recipe below. It was tasty!
- 4 ounces boursin cheese
- 4 whole chicken breasts
- 1/2 cup lemon juice
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon fresh dill
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons cornstarch
- 4 cups brown rice, cooked
- Divide the cheese into four portions. Place on plastic wrap and form into a small log. Freeze overnight.
- Lightly pound each breast until it's 1/4 inch thick. Remove the cheese from the freezer and roll one log of cheese in the middle of each chicken breast and secure with toothpicks.
- Combine the lemon juice, white wine, butter, dill, parsley, salt and pepper in a small bowl.
- Pour the wine mixture over the chicken breasts and cook on low 4 to 5 hours or until the chicken is cooked through.
- When the chicken is done, remove from the liner and keep warm. Combine the cornstarch and water. Add to the juices in the liner and cook on high until thickened. Return the chicken to the pan until chicken is reheated.
- Divide the rice evenly among 4 plates. Place on chicken breast on each of the plates and top the chicken and rice with the sauce.