PREPARATION

  1. Wash the chicken breast and pat dry.
  2. Rub the fillets with salt and pepper.
  3. Cut the boursin into slices and place them on the cut open fillets. Fold the fillets in half and close them with a cocktail stick.
  4. Heat the butter and fry the chicken fillets slowly until tender and golden brown on both sides.
  5. Cut the slices of pineapple in half and place a piece of pineapple on each fillet.

Serve with vegetables and rice.