Pine Nut Encrusted Boursin Stuffed Chicken

• 4-5 oz boneless, skinless chicken breast
• 1 wheel boursin cheese
• 1/2 cup flour, all purpose
• 1/3 cup heavy cream
• 2 cups bread crumbs
• 1/4 cup pine nuts, finely chopped
• 3 T olive oil, extra virgin for best flavor - or butter
• 1 T chopped fresh herbs
•   salt, pepper and granulated garlic to taste

Lay chicken breast between 2 sheets of plastic wrap on a flat surface.
Pound breasts with mallet or saute pan until thin but without tearing holes.
Divide wheel of boursin cheese between the four breasts.
Roll chicken breasts one at a time around cheese into a log form.
Place pan in refrigerator for 1/2 hour.
While chicken is chilling, prepare the other ingredients in three separate bowls - flour, salt & pepper to taste; egg & heavy cream combined well; breadcrumbs, pine nuts, olive oil, herbs, salt, pepper & granulated garlic.
Prepare baking sheet and spray with non-stick coating.
Remove chicken and begin the breading process.
Place one breast at a time in the flour mixture and coat well, shaking off excess.
Place breast in the egg mixture and coat well, draining excess.
Place breast in breadcrumbs and coat well, closing up the ends and seams.
Place breast on baking sheet and repeat with remaining breasts.
Bake at 350F for approximate 30 minutes or until golden brown and cheese is trying to escape (internal temperature should read 140F on probe thermometer).
May be served with a variety of sauces or none at all (we use a roasted red pepper cream sauce).

Makes 4 servings