Grilled Chicken with Boursin Cream Sauce & Roasted Leeks

In a small bowl whisk together, olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.

With a fork, pierce chicken breasts all over. Place in a large plastic bag & pour marinade over chicken.

Let marinate for minimum 30 minutes (3 - 4 hours is ideal)

In a medium saucepan over medium heat, heat up olive oil. Add minced garlic and sauté for 30 seconds or until fragrant.

Add chicken broth and Boursin Cheese to the saucepan and stir continuously until melted and combined. Add lemon juice, kosher salt, and cracked pepper to taste. Reduce heat and simmer for 2-3 minutes or until sauce thickens. Add more chicken broth if needed.

Roughly chop parsley and set aside.

Grill chicken about 5-6 minutes per side. After 10 minutes, check the internal temperature of the chicken, once it reaches 165°F it is done.

Remove it from the grill and let it rest for at least 5-10 minutes.

Preheat oven to 425 F.

While chicken is resting, clean leeks thoroughly under cold running water. Slice lengthwise. Brush with olive oil. Season with salt and pepper.

Roast in oven for 15-20 min at 425 F.

Spoon a generous portion of Boursin cream sauce on top of grilled chicken, top with roasted leek greens, garnish with fresh parsley, lemon wedge, cracked kosher salt, and pepper.