Basil Boursin, Roasted Red Pepper Chicken Roulade

Ok this one is fairly simple,

8oz chicken breast
2oz herb boursin cheese
1/2 a roasted red pepper
3 to 4 medium to large basil leaves
1 Clove garlic, fine mince
1/2 cup Chicken or vegetable stock/broth
Splash of white wine
Dash of lemon juice
Bacon Fat. or olive oil for you health conscious buzzkills :P
Salt and Pepper to taste

Take an 8oz chicken breast and place it between two sheets of plastic wrap, use a meat tenderizer or the bottom of a heavy duty saute pan, and pound the chicken breast flat. Season with Salt and Pepper. Add in the herbed boursin cheese, and the roasted red peppers, and the basil chiffonade (roll the basil up like youre rolling a cigar or cigarette, and cut into very fine thin shreds). Tuck the ends so as to avoid all the boursin running out of them, Roll the chicken breast up and tie it in three to four sections using bakers twine, aka string.

Start this one off in an oven safe saute pan searing the breast in either oil or my favorite, bacon fat... mmmm bacon fat... errrr um yeah .... on medium to high heat to get some carmelization and color on the outside of the roulade, when you have a nice golden brown color on the chicken hit the pan with the taking care not to let the garlic bitter (turn brown). Once you get that aroma from the minced garlic (it will be like blast of garlic smell released into the air) add the splash of white wine, and dash of lemon juice, and the chicken stock/broth then place in 375degree oven to finish. Cut into small round pieces and voila, you have the basil boursin roasted red pepper chicken roulade.

Boursin might not be the best cheese to use for this, as when it gets heated it melts very quickly and easily and becomes more liquid than cheesy, personally i wrote it this way because i do love the boursin, but if you are looking for that cheesey pizza like filling, go with a mozarella or a pepperjack, again this is just to give you an idea so that you can try for yourself and substitute anything you want for anything you want, the chicken can become veal or lamb, the cheese can be as basic as mozzarella or as intimidating as lavender chevre (goat cheese), the red peppers can be carmelized onions and peppers, ya see where im going with this folks? EXPERIMENT, these are just a basis for you to play with in your head and in your kitchen :D and once again the above picture is NOT one of mine, it was borrowed yet again from google images... I really need to start taking the time to take pictures of my work, WHEN I start working again lolol