Stuffed
Chicken Breast with Brie, Basil and Sundried Tomato
P. 75 - Inn on the Twenty Cookbook
THIS DISH IS GREAT to prepare at home, since it creates its own
sauce. When you slice into the chicken, the juices of the meat mixed
with the melted Brie make a wonderful combination. It has been a
popular feature at Inn on the Twenty for many years.
Skinless breast can be used with success, but the crispiness of
browned skin is a delight.
Serves 6
| 6 chicken breasts, boneless with skin |
6 |
| 6 oz. Brie cheese, sliced |
170g |
| 12 fresh basil leaves |
12 |
| 12 sundried tomatoes, rehydrated |
12 |
| salt and pepper |
|
Preheat oven to 350°F (175°C). Using a sharp knife, slice
lengthwise across each chicken breast. Inside each slit, place a
slice of Brie, 2 leaves of basil and 2 sundried tomatoes. Place
chicken in a roasting pan or on a baking sheet and season with salt
and pepper.
Roast chicken for 25 minutes, until juices run clear. Don't worry if
some cheese runs out onto the pan; simply spoon it over the chicken
when serving.
Filling a breast of chicken adds appeal to the dish and
prevents the meat from drying out. Like great classics, Kiev or
Cordon Bleu, this dish makes eyes roll because it is so good yet so
simple.
Best results come from choosing good quality chicken. "Low
temperature scald" refers to the part of the plucking process
that leaves the skin more yellow and thus more juicy. "Air
chilled" means the bird has not been cooled in water, which
tends to wash out flavor. Whether you call it free range, organic or
kosher, rely on your butcher to sell you a quality bird. Regardless
of label, the proof is always in the taste. |
