Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific. Ingredients:
6 boneless chicken breasts, with skin (or skinless if you prefer) |
6 ounces brie cheese, sliced |
12 leaves fresh basil |
12 sun-dried tomatoes, rehydrated |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Slice open each chicken breast to create a pocket.
3. Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
4. Season with salt and pepper.
5. Roast the chicken for 25 - 30 minutes, until juices run clear.
6. Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.
|
|