Boursin Stuffed Chicken Breasts With Pistachio Crust

• 4 boneless chicken breasts
• 1 (150 g) package boursin cheese
• 1/4 cup mayonnaise
• 1 cup pistachios, shelled and finely chopped
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 cup white wine
• 1 (284 ml) can chicken broth
• 1 cup heavy cream
• salt and pepper, to taste

1. Cut any bits of fat or skin off chicken breasts.
2. Lay breasts flat on cutting board and make a small pocket on the side.
3. Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
4. Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
5. Lay the chicken on a baking sheet and bake at 350u0b0 for 30 minutes or until interior temperature reads 160u0b0F
6. Serve with white wine sauce.
7. White Wine Sauce:.
8. In a heavy saucepan, melt butter and saute onion until translucent.
9. Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
10. Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
11. Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
12. Add salt and pepper.
13. Serve with chicken.

chicken breasts, boursin cheese, mayonnaise, pistachios, butter, onion, white wine, chicken broth, heavy cream, salt

Taken from www.food.com/recipe/boursin-stuffed-chicken-breasts-with-pistachio-crust-247404 (may not work)