***Chicken Breasts Stuffed with Brie and Pate

By CheeseDiva

This was part of the first picnic I made for Bob when we went to the lake across from Marin French Cheese Factory in the summer of ’89. Love - Love - Love...

Ingredients

• Dry Jack Butter:
• 3 whole chicken breasts, boned, skinned, halved
• Thyme
• Salt-Pepper
• 6 spears Brie - 1-1/2 oz. each,chilled
• 6 spears firm smooth pate-1-1/2 oz,each, chilled
• 2 2
• 1 cup shredded dry jack cheese
• 3 3
• 4 tbsp. softened butter
• 4 4
• 4 tbsp. dry white wine or dry vermouth
• 5 5
• Grated nutmeg, pepper to taste
• Beat all ingredients together until well blended.
• 7 7
• Serve on top of warm chicken...

Preparation

Step 1

Pound each chicken breast half between sheets of waxed paper until uniformly thin and flattened to almost double its original size. Use care not to tear the meat.
2
Season with thyme, salt & Pepper.
3
Lay one spear of brie and one spear of pate in the center of each chicken piece.
4
Roll the meat around the stuffing, tucking in the ends to form a neat package. (Tie with string if you want to help hold shape.)
5
Put chicken rolls seam side down in a baking dish just large enough to hold them, dot generously with butter and bake in 400° oven for 15-20 minutes or until browned and cooked through.
6
Serve with Dry Jack Butter.