Grilled Chicken with Boursin Cream Sauce & Roasted Leeks Recipe | Boursin Cheese
Search
Grilled Chicken with Boursin Cream Sauce & Roasted Leeks Recipe
Expand
Recipe

Grilled Chicken with Boursin Cream Sauce & Roasted Leeks Recipe

Created by Saffron & Sage, Holistic Health Club, San Diego

Enjoy a campfire-inspired dish with Boursin’s Garlic & Fine Herbs cheese for a creamy, herby meal perfect for any occasion.

  • Level medium

  • Prep time 1 HR

  • Cook time 30 MIN

  • Total time 1 HR 30 MIN

Directions

Your Turn To Create

Marinate Chicken
  • In a small bowl whisk together, olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
  • With a fork, pierce chicken breasts all over. Place in a large plastic bag & pour marinade over chicken.
  • Let marinate for minimum 30 minutes (3 - 4 hours is ideal)
Prepare Cream Sauce
  • In a medium saucepan over medium heat, heat up olive oil. Add minced garlic and sauté for 30 seconds or until fragrant.
  • Add chicken broth and Boursin Cheese to the saucepan and stir continuously until melted and combined. Add lemon juice, kosher salt, and cracked pepper to taste. Reduce heat and simmer for 2-3 minutes or until sauce thickens. Add more chicken broth if needed.
  • Roughly chop parsley and set aside.
Grill Chicken
  • Grill chicken about 5-6 minutes per side. After 10 minutes, check the internal temperature of the chicken, once it reaches 165°F it is done.
  • Remove it from the grill and let it rest for at least 5-10 minutes.
Roast Leeks
  • Preheat oven to 425 F.
  • While chicken is resting, clean leeks thoroughly under cold running water. Slice lengthwise. Brush with olive oil. Season with salt and pepper.
  • Roast in oven for 15-20 min at 425 F.
Assemble
  • Spoon a generous portion of Boursin cream sauce on top of grilled chicken, top with roasted leek greens, garnish with fresh parsley, lemon wedge, cracked kosher salt, and pepper.

Tip

To ember roast your leeks on a charcoal grill: Rake a layer of coals away from fire until embers are uncovered. Place leeks directly on top of embers. Roast, turning often and adding more hot coals as needed, until leek greens are completely blackened, and leeks are starting to collapse then remove from embers. Let cool slightly. Trim roots from leeks and cut in half lengthwise. Remove tender inner flesh; discard charred layers.

  • 4 free range organic chicken breasts

  • 2 leeks

  • FOR CREAM SAUCE:

  • 1 tbsp extra virgin olive oil

  • 1 package Boursin Garlic & Fine Herbs

  • 1/3 cup chicken broth

  • 2 tbsp fresh squeezed lemon juice

  • 1 garlic clove minced

  • Kosher salt & cracked pepper to taste

  • 1/4 cup organic Italian flat parsley

  • FOR CHICKEN MARINADE:

  • 1/3 cup extra virgin olive oil

  • Juice of 1/2 a lemon

  • 3 tbsp soy sauce

  • 2 tbsp balsamic vinegar

  • 1/4 cup brown sugar

  • 1 tbsp Worcestershire sauce

  • 3 fresh garlic cloves minced

  • 1 ½ tsp kosher salt

  • 1 tsp fresh cracked pepper

Tags:

Related recipes

Recipes to Match Your Flavor

  • The Dearborn’s Buffalo Chicken Sandwich Recipe
    created by Executive Chef Aaron Cuschieri, The Dearborn, Chicago

    Chef Cuschieri goes all out with this tavern-inspired take on the classic buffalo chicken sandwich.

    • Level: easy

    • Total Time: 50 MIN

  • Farmhouse Mac and Cheese Recipe
    with Boursin® Garlic & Fine Herbs Cheese

    A robust, savory dish your entire family will enjoy.

    • Level: medium

    • Total Time: 30 min

  • Boursin Panini Recipe with Turkey and Ham
    with Boursin® Garlic & Fine Herbs Cheese

    Layered with smoked turkey and ham and smothered with creamy Boursin, this panini hits the spot every time.

    • Level: easy

    • Total Time: 10 min

Browse all recipes

Search our Site

Search