Chicken Boursin and Coffee Cake

City Dock's Executive Master Chef Robert Cillizza made their Chicken Boursin and Coffee Cake.

Ingredients:

Chicken Boursin
Sauce
1QT HEAVY CREAM
2 8oz BLOCKS BOURSIN CHEESE
½ CUP FRESH PARSLEY
SALT AND PEPPER TO TASTE
Chicken
1 8oz CHICKEN BREAST
1 3LB BAG FRESH SPINACH
2 8oz BLOCK BOURSIN CHEESE
1 CUP SUN DRIED TOMATOES
1QT HEAVY CREAM
TABLESPOON FRESH GARLIC
2 CUPS SEASONED BREAD CRUMBS

Italian Cinnamon Walnut Cake
3 CUPS SIFTED ALL PURPOSE FLOUR
1 TEASPOON EACH OF BAKING POWDER AND BAKING SODA
PINCH OF SALT
1 PINT SOUR CREAM
2 CUPS WALNUTS
1½ CUP BROWN SUGAR
1 TABLESPOON CINNAMON
3 EGGS
1/2 CUP SOFT BUTTER
1 TEASPOON VANILLA EXTRACT

Directions:

Chicken Boursin
Sauce
Combine all ingredients in one pot over low heat until the sauce thickens.
Chicken
1. Sautee garlic, sun dried tomatoes, butter, and spinach.
2. Once soft add boursin cheese and bread crumbs to mix and let stand to cool and thicken.
3. Butterfly chicken breast, then stuff and roll.
4. Place in oven covered for 45 minutes at 350 degrees then uncover and sprinkle with paprika.
5. Place back in oven for additional 15 minutes.

Italian Cinnamon Walnut Coffee Cake
1. Mix flour, salt, baking soda, and baking powder together in one bowl.
2. Mix Butter, vanilla, brown sugar, sour cream, and eggs together in a second bowl.
3.Add the first bowl to the second and mix until creamy. If it's too thick add a ¼ cup of milk.
4. Bake at 350 degrees for 60 minutes and let stand for 15 minutes.

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