I really don’t recall when I first had Boursin cheese.  It seems as if it has always been around.  It’s one of those things that I like, but never really think about.  I definitely don’t go out of my way to buy it.  But I really do like it.

I picked up a package of it a few days ago thinking I might use it in dinner, somehow – and then didn’t. This morning, I knew exactly what I was going to do with it – it was going to become a sauce for chicken breasts!

The beauty of boursin is it mixes with anything.  Into mashed potatoes, into casseroles, into dips, and into sauces.

Tonight, all I did was melt it in a small pot with a bit of milk.  That’s it.  It doesn’t get easier.

I marinated the chicken in a  bit of olive oil, garlic, salt, pepper, and Italian seasoning.  I then seared it in a skillet and popped it into the oven for 20 minutes.

Meanwhile, I had whole-grain brown rice in a pot with homemade chicken stock from a few days ago.

When the chicken was moments from being ready, I put a couple of thick slices of homegrown tomato on them and put them under the broiler.  Then quickly cooked up a half-pound of arugula in a drizzle of olive oil, garlic, salt, and pepper.

Arugula on the plate, the chicken with tomato atop it, and the boursin sauce on top of it all.

Real chickeny rice on the side.


The last loaf of the latest batch of no-knead dough.

I made a walnut pie, too.