Brie-Stuffed Chicken Breasts

Name: Brie-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 2 skinless and boneless chicken breast halves; 2 tablespoons (30 ml) chopped fresh herbs (thyme, basil, chives, parsley ...); 2 long slices, about 30 g each, brie cheese with the rind; 2 tablespoons (30 ml) olive oil; 3/4 cup (180 ml) white wine; 1/4 cup (60 ml) 35% cream; Salt and pepper

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Preparation 15 MIN

Cooking 20 MIN
Servings 2

Ingredients
Preparation

Ingredients

2 skinless and boneless chicken breast halves
2 tablespoons (30 ml) chopped fresh herbs (thyme, basil, chives, parsley ...)
2 long slices, about 30 g each, brie cheese with the rind  
2 tablespoons (30 ml) olive oil
3/4 cup (180 ml) white wine
1/4 cup (60 ml) 35% cream
Salt and pepper

Preparation

On a work surface, butterfly the chicken breast halves. To do this, cut each breast in half lengthwise without cutting completely through the meat and open them like a book. Season with salt and pepper inside and out the chicken. Fill with the herbs and cheese. Close and seal using toothpicks.
In a hot skillet, brown the chicken in the oil, cover and cook for about 6 minutes per side or until cooked through. Set aside on a warm plate.
Deglaze the pan with the wine and reduce by half. Add the cream and reduce until the sauce is syrupy. Adjust the seasoning. Remove the toothpicks. Serve with wild rice and a spinach or arugula salad.