Brie-Stuffed Chicken with Honey and Thyme

This easy main course is classy enough to serve to company. Since it’s fairly rich, team it with simple accompaniments like fluffy mashed potatoes and steamed Savoy cabbage.
Photo by Paula K.
Adapted from lcbo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from lcbo.com

Ingredients

  • 2

    tbsp (30 mL) olive oil

  • 1

    tbsp (15 mL) aged balsamic vinegar

  • 1

    tbsp (15 mL) liquid honey

  • 1

    tsp (5 mL) minced fresh thyme leaves

  • 1

    clove garlic, minced

  • 1/4

    tsp (1 mL) freshly ground black pepper

  • 4

    boneless, skinless chicken breasts

  • 3

    oz (90 g) brie cheese, thinly sliced

  • 4

    slices prosciutto

  • 3/4

    cup (175 mL) dry white wine

  • 1

    fresh thyme sprig

  • 1

    bay leaf

  • Kosher salt to taste

  • Fresh thyme sprigs for garnish

Directions

1 Preheat the oven to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) olive oil, balsamic vinegar, honey, minced thyme, garlic and pepper. Set aside. 3 With a large sharp knife, starting at the thickest side of each breast and being careful not to cut right through breasts, slice a pocket in each breast large enough to hold one- quarter of brie. Divide brie evenly among pockets in breasts. 4 Brush both sides of breasts with olive oil mixture. 5 Wrap a slice of prosciutto around each breast so ends of prosciutto slices meet on underside of each breast. 6 In a large heavy ovenproof skillet, heat remaining oil over medium heat. Add breasts to skillet so undersides are uppermost. Cook for about 3 minutes or until golden brown. 7 Turn breasts over and add wine, thyme sprig and bay leaf to skillet. Bring to a boil. Transfer skillet to oven and roast, uncovered, for 15 to 20 minutes or until chicken is no longer pink inside. 8 Remove chicken breasts from skillet and keep warm on a heated platter. Wearing an oven mitt, place skillet over burner and bring cooking juices to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet and adding any juices that have accumulated on plate under chicken. Boil for about 3 minutes or until juices in skillet have thickened slightly. Season with more pepper, and salt to taste if necessary. Strain sauce through a fine sieve. 9 Place a chicken breast on each of 4 warm dinner plates. Drizzle evenly with sauce and garnish with thyme.

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