Brie-Stuffed Chicken Breasts

By slane2

Ingredients

• 4 boneless skinless chicken breasts (4 oz. each)
• 4 tsp pesto sauce
• 2 oz (1/2 cup) brie cheese, rind removed, diced
• 3/4 cup chicken broth
• 1/4 cup white wine
• 2 tbsp lemon juice
• 1/2 cup 2% evaporated milk

Details

Servings 4

Preparation

Step 1

With meat mallet, pound chicken to 1/4" thickness. Spread 1 tsp pesto on each breast. Place brie in middle. Fold sides and ends to seal. Place seam-side-down in casserole dish.

In saucepan, bring broth, wine, and lemon juice just to a boil. Pour over chicken. Cover and bake in preheated oven for 15-20 minutes or until no longer pink.

Reduce temperature in oven to 200 F. Drain liquid from breasts into rinsed saucepan. Return covered breasts to oven to stay warm. Boil liquid until reduced by half. Stir in evaporated milk and simmer until hot.

Slice chicken breasts and fan on warmed plates. Drizzle with sauce.