Chicken Melba Stuffed Chicken With Peaches And Brie 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!

CHICKEN WITH PEACH STUFFING

Steps:

• Drain peaches, reserving juice; set the peaches aside. Add enough water to juice to measure 1 cup; set aside., In a large skillet, brown chicken on both sides in oil. Gradually stir in the peach juice mixture, butter, brown sugar, vinegar and allspice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until a thermometer reads 170°. Stir in stuffing mix and peaches. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.

CHICKEN MELBA (STUFFED CHICKEN WITH PEACHES AND BRIE)

Steps:

• RASPBERRY COULIS: Puree raspberries in a food processor.
• Strain.
• Discard pulp and seeds.
• Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
• Heat slowly until sauce thickens.
• Set aside.
• CHICKEN MELBA: Preheat oven to 350 degrees.
• Pound each breast flat.
• Top with peach slices and cheese.
• Roll to fill the breast, secure with toothpicks if needed.
• Place on a greased sheet and brush chicken with butter.
• Place in oven and bake 15 minutes.
• Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
• Pour sauce over chicken and serve.

APPLE-STUFFED SAGE CHICKEN WITH BRIE

Steps:

• Melt butter in non-stick skillet over medium heat. For the stuffing, saute chopped apple and onion until softened. In a separate bowl combine bread crumbs, almonds, Brie and sage. Add cooked apple and onion to mixture.
• Place a spoonful of stuffing mixture in the center of chicken breast, making sure you have not overfilled chicken (or the stuffing will fall out). Roll the breast up and secure with two toothpicks. Remove excess stuffing at ends.
• In a medium skillet, heat olive oil over medium heat. Brown stuffed chicken breasts in oil for 15 minutes or until cooked throughout. Add wine and chicken broth. Cover, simmering for 20 minutes or until chicken is no longer pink.
• Transfer chicken to a broiler pan. Lay one apple slice and one slice of Brie on top of each chicken roll and broil them until cheese is melted, about 5 minutes.
• Meanwhile, whisk together 1/4 of a cup of the sauce chicken cooked in with the cornstarch in a separate bowl. Add cornstarch mixture to pan, cooking on medium to medium-low heat until thickened. Add parsley to sauce right before pouring over broiled chicken to serve.