Boursin Stuffed Chicken and Roasted CSA treats

I had the best time plowing through our first CSA box with Gruber Farms!  Some people had a lot of questions about it, and I have to say I definitely recommend it!  With our household of two, we signed up for the small box for $275 for 12 weeks.  This comes out to about $20 a week in produce... which is a deal if you ask me!  Any given day I could spend much more than that on produce at Publix, and I am much happier supporting a local business.  Did you know that April was Eat Local Month for Lowcountry Local?

This meal was phenom.  The boursin chicken has so.much.flavor.  Since it is a statement piece, I knew the roasted veggies would be a perfect accompaniment.  The sweet onions and parsnips caramelize perfectly and are so delicious.  I hope we get more in our next box Tuesday!  I want to put this back on the menu asap.

Boursin Stuffed Chicken 

3 chicken breasts, (cut in half as if butter flying but fully separated)
1/4 c chopped fresh basil
1/4 c chopped fresh parsley
1 (5 oz) Boursin cheese tub
1/4 c chopped walnuts
1 egg, beaten
1/3 c breadcrumbs, crushed ritz crackers, or panko
1/4 c Parmesan
2 tablespoons butter, melted

Preheat oven to 350.  Pound chicken breast halves to a uniform thickness.

Combine herbs, Boursin, and walnuts. Place 1 to 2 heaping tablespoons of cheese mixture on each breast and spread evenly on each piece. Beginning at the thinnest end, roll each up into round. Secure with toothpick if necessary.

Combine breadcrumbs and Parmesan in a small bowl. Dredge chicken in egg mixture and then in the breadcrumb mixture. Place in Pyrex pan and once filled with all pieces, drizzle with melted butter. Bake 30-45 mins. Yields 4- 5 servings

 Roasted Sweet Onions and Parsnips 

4 sweet onions
2 parsnips
1 tablespoon evoo
1/2 tablespoon balsamic vinegar

Preheat oven to 400.   Remove stems and outer layer from onions, and halve lengthwise. Peel parsnips and chop in larger pieces.

On a roasting pan, drizzle vegetables with evoo and salt and pepper. Roast 20-25 mins until begin to caramlize, turning once. Add splash of balsamic and return to oven for an additional 5-10 mins until soft in texture, and golden brown in color.  Yields 2-3 servings