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Frozen Chicken with Boursin?

Frozen Chicken with Boursin?

Old May 15, 18, 12:55 pm
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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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Old May 15, 18, 2:59 pm
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I volunteer to try them to see how they taste after freezing and thawing.
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Old May 15, 18, 5:48 pm
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Originally Posted by kipper View Post
I volunteer to try them to see how they taste after freezing and thawing.
You realize I would be the one cooking them, right? Are you sure you want to eat it?
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Old May 15, 18, 8:19 pm
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Originally Posted by Cloudship View Post
You realize I would be the one cooking them, right? Are you sure you want to eat it?
They sound yummy!
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Old May 16, 18, 6:02 am
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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.

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

All the best, Esyorel Diceus.com

Last edited by esyorel; Aug 6, 18 at 4:31 am
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Old May 16, 18, 6:46 am
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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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Old May 16, 18, 9:39 am
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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.
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Old May 16, 18, 10:34 am
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Originally Posted by esyorel View Post
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
Recipe fail. 8oz packages or 3oz? And are those herb measurements for fresh or dried?
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Old May 17, 18, 4:59 am
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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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