I sometimes cook chicken breasts by slicing them, stuffing them with Boursin Cheese and then topping with Pancetta. Do you think I could freeze these after cooking and they would come out alright, or will the cheese break up? I had had mixed results with some types of cheese spreads.
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You realize I would be the one cooking them, right? Are you sure you want to eat it? Originally Posted by kipper
I volunteer to try them to see how they taste after freezing and thawing.
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They sound yummy!Originally Posted by Cloudship
You realize I would be the one cooking them, right? Are you sure you want to eat it?
Suspended
we have food lion and harris teeter in my town with the latter being the "up-market" grocery store. ht has it and fl does not. it is expensive - it's like $6 for the container another poster posted. however, it is so freaking good it's worth the expense - at least once a month! supposedly you can make your own as well - I've seen recipes but I have not tried it yet. here is a recipe I found - I think maybe off of Linda sue's site but I'm not sure. Also, one more question - have any of you played or at least tried out Bingo Cafe? I found a good review here - https://bestcasinos-ca.com/reviews/bingo-cafe.php. I understand that this is not the best place to ask a question, but I don't know when I'm going to have this opportunity again.
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Homemade Boursin cheese
2 pkgs. cream cheese
1 stick butter
2 tsp. minced garlic
1 Tbsp. parsley
2 tsp. chives
1/2 tsp. each basil, dill and black pepper
1/4 tsp. thyme
Mix all together and refrigerate several hours.
Spices can be increased or decreased to your tastes
Recipe fail. 8oz packages or 3oz? And are those herb measurements for fresh or dried?Originally Posted by esyorel
we have food lion and harris teeter in my town with the latter being the "up-market" grocery store. ht has it and fl does not. it is expensive - it's like $6 for the container another poster posted. however it is so freaking good it's worth the expense - at least once a month! supposedly you can make your own as well - i've seen recipes but i have not tried it yet. here is a recipe i found - i think maybe off of linda sue's site but i'm not sure.Homemade Boursin cheese
2 pkgs. cream cheese
1 stick butter
2 tsp. minced garlic
1 Tbsp. parsley
2 tsp. chives
1/2 tsp. each basil, dill and black pepper
1/4 tsp. thyme
Mix all together and refrigerate several hours.
Spices can be increased or decreased to your tastes
I had to read this thread to make sure you weren't cooking frozen chicken. I never freeze chicken anymore after I discovered that frozen chicken leaches its juices as it thaws. I used to wonder why all my chicken was dry. Now I know. I've reached a point where I barely use the freezer for anything. I buy fresh food daily on the way home from work. It just tastes better.