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Frozen Chicken with Boursin?
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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I volunteer to try them to see how they taste after freezing and thawing. :)
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Originally Posted by kipper
(Post 29757665)
I volunteer to try them to see how they taste after freezing and thawing. :)
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Originally Posted by Cloudship
(Post 29758261)
You realize I would be the one cooking them, right? Are you sure you want to eat it? :)
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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 $6 for the container another poster posted. however, it is so freaking good it's worth the expense - at least once a month! supposedly you can make your own as well - I've seen recipes but I have not tried it yet. here is a recipe I found - I think maybe off of Linda sue's site but I'm not sure. Also, one more question - have any of you played or at least tried out Bingo Cafe? I found a good review here - https://bestcasinos-ca.com/reviews/bingo-cafe.php. I understand that this is not the best place to ask a question, but I don't know when I'm going to have this opportunity again.
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6$ !?! Wow! I think I pay like $3.99 around here. Almost all have the Garlic and Herb, but I prefer the Shallot and Chive.
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I'd say try it. I think it'll be fine.
The tough part about this will be that thawing and reheating will probably make the chicken very rubbery. |
Originally Posted by esyorel
(Post 29759827)
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.
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