Brie-Stuffed Chicken Breasts

  • Preparation 15 MIN
    Cooking 20 MIN
  • Servings 2



  1. 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.
  2. 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.
  3. 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. 


To properly butterfly the chicken breast, go and watch the clip "How to butterfly a chicken breast".

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With white wine

Content % Daily Value
Calories 625  
Total Fat 36 g  
Saturated Fat 15 g  
Sodium (salt) 400 mg  
Carbohydrates 2 g  
Fibre 0 g  
Protein 59 g