It’s easy to fall into predictable patterns when preparing food, and you may just end up roasting it and eating it the same way every time.
Take for instance stuffed chicken breast … stuffing doesn’t always have to start with bread or rice. Chicken is a blank canvas for flavors, and its protein-rich nature provides a satisfying base for creamy brie. It’s the stuffing that makes this roasted chicken breast outstanding. The combination of chicken and brie is delicious because the creamy, mild, and slightly nutty flavor of brie complements the savory, tender, and versatile nature of chicken, creating a satisfying and flavorful dish. The cherries add a splash of color while keeping the chicken moist.
Unique flavors combined together. So Good!
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- 4 boneless, skinless chicken breasts
- 414 ml dark sweet cherries, drained
- 200 gm (small round) Brie cheese
- salt & pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup butter, melted
- 1 cup panko breadcrumbs
- balsamic glaze, optional
Ingredients
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- Preheat oven to 400 F.
- Drain cherries & set aside; slice brie into long 1/2-inch strips. Coarsely chop basil.
- Using a meat mallet, flatten chicken breasts to be uniform in width. Salt & pepper each side. Make a slit in the center of each breast, lengthwise, making sure to not cut all the way through.
- Divide brie slices evenly between the 4 breasts the top with drained whole cherries. Sprinkle with a bit of fresh chopped basil.
- Melt butter on a plate. Place panko crumbs on another plate. Carefully dip both sides of each chicken breast in butter then coat each with panko crumbs.
- Line a baking sheet with foil paper & spray with baking spray. Carefully lay the chicken breasts on it then spray chicken breasts with baking spray as well.
- Bake for 30-35 minutes or until cooked but not dry. Remove from oven, place on serving dish & drizzle with balsamic glaze if you wish or serve as is.