Boursin Stuffed Chicken Breasts With Pistachio Crust

I found this on the internet and it is a great company meal. every time i have made this i have been asked for the recipe.

Cut any bits of fat or skin off chicken breasts.

Lay breasts flat on cutting board and make a small pocket on the side.

Stuff each breast with a quarter of the cheese.

Coat each breast completely with 1 tablespoon mayonnaise.

Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.

Lay the chicken on a baking sheet and bake at 350 for 30 minutes or until interior temperature reads 160f.

Serve with white wine sauce.

White wine sauce:.

In a heavy saucepan , melt butter and saute onion until translucent.

Add wine , and boil on medium heat until more than half of the wine has evaporated , stirring occasionally.

Add chicken broth and boil again until half the stock has evaporated , stirring occasionally.

Add heavy cream and boil until half the liquid has evaporated , stirring occasionally.

Remove from heat.

Add salt and pepper.

Serve with chicken.

boneless chicken breasts, boursin cheese, mayonnaise, pistachios, butter, onion, white wine, chicken broth, heavy cream, salt and pepper