Brie Stuffed Blackened Chicken With Heirloom Tomato Salad Food

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
• Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!

BRIE-STUFFED CHICKEN WITH HONEY AND THYME RECIPE - (3.9/5)

Steps:

• 1 Preheat the oven to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) olive oil, balsamic vinegar, honey, minced thyme, garlic and pepper. Set aside. 3 With a large sharp knife, starting at the thickest side of each breast and being careful not to cut right through breasts, slice a pocket in each breast large enough to hold one- quarter of brie. Divide brie evenly among pockets in breasts. 4 Brush both sides of breasts with olive oil mixture. 5 Wrap a slice of prosciutto around each breast so ends of prosciutto slices meet on underside of each breast. 6 In a large heavy ovenproof skillet, heat remaining oil over medium heat. Add breasts to skillet so undersides are uppermost. Cook for about 3 minutes or until golden brown. 7 Turn breasts over and add wine, thyme sprig and bay leaf to skillet. Bring to a boil. Transfer skillet to oven and roast, uncovered, for 15 to 20 minutes or until chicken is no longer pink inside. 8 Remove chicken breasts from skillet and keep warm on a heated platter. Wearing an oven mitt, place skillet over burner and bring cooking juices to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet and adding any juices that have accumulated on plate under chicken. Boil for about 3 minutes or until juices in skillet have thickened slightly. Season with more pepper, and salt to taste if necessary. Strain sauce through a fine sieve. 9 Place a chicken breast on each of 4 warm dinner plates. Drizzle evenly with sauce and garnish with thyme.

GRANDMA'S HEIRLOOM TOMATO SALAD

Steps:

• Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
• Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.

BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS

Steps:

• Heat 1 teaspoon olive oil in a skillet over medium heat.
• Add sliced onion and saute 30 minutes or until golden and very soft. Lower heat if onions start to darken or burn too quickly.
• Add sliced garlic, and saute 5 more minutes Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates.
• Spoon mixture into a bowl and let cool. (you can make the onions a day ahead and let sit in the refrigerator).
• Stir in Brie, salt and pepper.
• Cut a horisontal slit in the thickest portion of each chicken breast to form a pocket.
• Stuff about 1/1/2 tablespoons of the onion mixture in each pocket.
• Heat 1 tablespoon olive oil in skillet over medium-high heat.
• Add chicken and cook 6 minutes on each side or until done, which will depend on the size of the breasts.
• Remove from skillet, and keep warm.
• Add 1/3 cup wine, minced onion, sage and minced garlic to skillet.
• Cook over medium high heat for 2 minutes.
• Stir in broth and bring to a boil, cooking 7 minutes or until reduced to 3/4 cup.
• Return chicken to skillet; cover and simmer on low for 2 minutes until completely heated.

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 350.
• Slice open each chicken breast to create a pocket.
• Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
• Season with salt and pepper.
• Roast the chicken for 25 - 30 minutes, until juices run clear.
• Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.