BRIE STUFFED BLACKENED CHICKEN WITH HEIRLOOM TOMATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken:
- Preheat the oven to 350 degrees F.
- Cut a 2 to 3-inch pocket in each chicken breast, and insert a wedge of Brie deep into each pocket and is covered with the top of the pocket.
- In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket). In a large skillet over high heat, add oil and sear the chicken on both sides until dark brown, but not burned, normally 3 to 4 minutes on each side. Put the skillet in the oven to bake until cooked through, about 6 to 8 minutes. Remove the chicken from the oven to a cutting board and let rest for 3 to 4 minutes.
- For the salad:
- Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the next 4 ingredients. Toss to combine and add the fresh basil just before serving.
- Slice the chicken and arrange on a serving platter. Serve with the tomato salad.
- Great simple lunch or dinner.
BRIE-STUFFED CHICKEN BREASTS WITH MAPLE GLAZE
Make and share this Brie-Stuffed Chicken Breasts With Maple Glaze recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add onions and sauté until well carmaelized. Remove from pan and let cool. Measure out 1/2 cup cooked onions and finely chop; set aside for sauce.
- Combine cheese, remaining cooled onions and 1/2 tablespoons thyme; season lightly and mix well.
- Preheat oven to 375°F Lay chicken breasts, smooth side down, on a cutting board. Cut a pocket in each breast with a sharp knife. Divide cheese and onion filling evenly between pockets. Cover with chicken filet.
- Heat remaining oil in same sauté pan over medium-high heat. Season chicken with salt and peper and sear until golden and brown, 1-2 minutes per side. Place in a roasting pan and cook 20-25 minutes. Let rest 5 minutes.
- Return skillet to medium-high heat; pour maple syrup in pan to deglaze. Stir in broth, reserved caramelized onions and remaining thyme. Bring to a boil and reduce by half. Remove pan from heat, add any juices from the resting chicken and swirl in cold butter. Serve chicken breasts with maple sauce.
BRIE AND CARAMELIZED ONION STUFFED CHICKEN BREASTS
Sweet from the onions, creamy and rich tasting, these chicken breasts are truly buttery and delicious. Treat your family or onion loving friends to this special dish. You can make up the filling the day before and refrigerate until just before stuffing the chicken.
Provided by Geema
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
CHICKEN STUFFED WITH WALNUTS, APPLES & BRIE
When I want a simple-to-do weeknight dinner, I often turn to chicken. In this recipe, the stuffing combines sweet and savory flavors, and the sauce makes the dish memorable.-Nicole Pavelich, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in 1 tablespoon butter for 1 minute. Add apple; cook 2-3 minutes longer or until apple is golden brown. Remove from the heat; add walnuts, rosemary, and a dash of salt and pepper., Flatten chicken to 1/4-in. thickness; sprinkle with garlic powder and remaining salt and pepper. Place apple mixture and Brie on half of each chicken breast; fold chicken over. Secure with toothpicks if necessary., In the same skillet, brown chicken in remaining butter. Stir in vinegar and 1/4 cup apple juice. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; discard toothpicks. Combine cornstarch and remaining apple juice; add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 556 calories, Fat 33g fat (17g saturated fat), Cholesterol 167mg cholesterol, Sodium 755mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 43g protein.
BAKED CHICKEN AND BRIE
Baked chicken with Brie Sauce -- a French delight that is simple to cook!
Provided by LISETTEZ
Categories World Cuisine Recipes European French
Time 50m
Yield 4
Number Of Ingredients 5
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!
Nutrition Facts : Calories 339.1 calories, Carbohydrate 1.5 g, Cholesterol 123.9 mg, Fat 18.6 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 10.7 g, Sodium 417.7 mg, Sugar 0.3 g
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