Ingredients
1 whole chicken breast, bone-in, skin-on
6 ounces garlic & herb spreadable cheese (Boursin or Rondele)
4 slices bacon
1 quart water
14 cup kosher salt
14 cup sugar
Method
Sources
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Combine the chicken, water, sugar, and salt in a ziptop bag and soak from 2 hours to overnight, the longer the better. Preheat oven to 400 degrees. Discard the brine and pat the breast dry with papertowels. Using a paring knife, make a slice into the breast from the large (neck) end. Use your finger to hallow out the cavity. Stuff the breast with pieces of the stiffened cheese. Lay the slices of bacon lengthwise across the breasts and tuck the ends under the edges to help seal in the cheese. Bake the breast in a roasting pan with a rack for 1 hour or until the thickest part of the breast is 175 degrees.