Chicken Melba (Stuffed chicken with peaches and brie)

“I have not met anyone yet who hasn't LOVED this dish. It is from my favorite cookbook, Simply Delicious Cooking. Enjoy! The picture I posted is actually the picture from the cookbook.”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. RASPBERRY COULIS: Puree raspberries in a food processor.
  2. Strain.
  3. Discard pulp and seeds.
  4. Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
  5. Heat slowly until sauce thickens.
  6. Set aside.
  7. CHICKEN MELBA: Preheat oven to 350 degrees.
  8. Pound each breast flat.
  9. Top with peach slices and cheese.
  10. Roll to fill the breast, secure with toothpicks if needed.
  11. Place on a greased sheet and brush chicken with butter.
  12. Place in oven and bake 15 minutes.
  13. Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
  14. Pour sauce over chicken and serve.

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