Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato

"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."
 
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Ready In:
40mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Preheat oven to 350.
  • Slice open each chicken breast to create a pocket.
  • Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
  • Season with salt and pepper.
  • Roast the chicken for 25 - 30 minutes, until juices run clear.
  • Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

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Reviews

  1. I made this for dinner last night and found it to be rather dry and bland even after adding some garlic. It has a fantastic combination of ingredients, however, it falls way short.
     
  2. We had this the other evening and it was pretty quick to make. But, we found it a little bland. I would suggest adding some sliced garlic cloves to the filling as well as making sure you put salt on top.
     
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RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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