Recipe Directions
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Ingredients
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6 chicken breasts, boneless with skin
6 oz. Brie cheese, sliced (170g)
12 fresh basil leaves
12 sundried tomatoes, rehydrated
salt and pepper
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Directions
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Preheat oven to 350°F (175°C). Using a sharp knife, slice lengthwise across each chicken breast. Inside each slit, place a slice of Brie, 2 leaves of basil and 2 sundried tomatoes. Place chicken in a roasting pan or on a baking sheet and season with salt and pepper.
Roast chicken for 25 minutes, until juices run clear. Don't worry if some cheese runs out onto the pan; simply spoon it over the chicken when serving.
Filling a breast of chicken adds appeal to the dish and prevents the meat from drying out. Like great classics, Kiev or Cordon Bleu, this dish makes eyes roll because it is so good yet so simple.
Best results come from choosing good quality chicken. "Low temperature scald" refers to the part of the plucking process that leaves the skin more yellow and thus more juicy. "Air chilled" means the bird has not been cooled in water, which tends to wash out flavor. Whether you call it free range, organic or kosher, rely on your butcher to sell you a quality bird. Regardless of label, the proof is always in the taste.
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Yield
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serves 6
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