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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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