Stuffed Herbed Chicken with Boursin Cheese

2 skinless, boneless chicken breasts halves (½ pound each)
Freash basil leaves, enough to cover each chicken breast
2 Tablespoons chopped toasted walnuts
2.5oz Boursin garlic and herb cheese (or 2.5ox of herbed cream cheese)
1/3 cup Italian bread crumbs
3 Tablspoons grated Parmesan cheese
1 well beaten egg
salt & pepper

Preheat oven to 350*. Put each chicken breast half between two layers of wax paper and pound until ¼ inch thick.

Dip each basil leaf in boiling water, drain and set aside.

Mix the walnuts into the cheese and set aside.

Lay chicken breasts flat, season each side with salt & pepper. Spread the cheese-walnut mix over each breast, covering the surface. Layer on the basil leaves. Roll up and secure with a toothpick.

Dip each chicken roll in the egg and then roll in the bread crumbs.

Put in a glass dish with about 1/3 inch of water on the bottom and cover tightly with foil. Bake for 35-45 minutes or until the chicken is cooked.