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Brie & Basil Stuffed Chicken Breasts
Stuffed chicken breasts are perfect for entertaining and your guests will love the combination of brie and basil.
Serves 4 | Preparation Time: 20 mins | Cooking Time: 30 mins
Ingredients
- 6 Chicken breasts, skinless and de-boned
- 1 pinch Salt and pepper to taste
- 100 gram Brie cheese, thinly sliced
- 250 millilitre Basil leaves, whole
- 150 millilitre Piquant peppers, finely chopped
- 15 millilitre olive oil
- 1 KNORR Creamy Mushroom Sauce
- 250 millilitre boiling water
- 20 millilitre Chopped fresh Italian flat leaf parsley
Instructions
- Preheat oven to 180°C Using a sharp knife, cut into the thickest section of each breast to form a pocket, without cutting right through.
- Season the cavity with salt and pepper.
- Place a slice of cheese, basil and piquant peppers inside each breast cavity.
- Do not stuff it too full. Place the chicken breast onto a baking tray and drizzle with olive oil.
- Bake in a preheated oven for 200°C 30 min until the chicken is cooked and the filling has started to melt.
- Empty sachet contents into a jug.
- Fill up to 250 ml mark with boiling water.
- Stir with a fork for a minute until thick and smooth.
- Stir in parsley.
- Pour sauce over the chicken breasts and serve.
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26 February 2012 Mellaney
A great variation of this recipe is to season the chicken breasts well before stuffing with fresh raspberries, grated macadamia nuts and cubed camembert cheese as the stuffing. Season the stuffing to taste. Wrap the breasts in thinly sliced Pepper Ham. After baking, drizzle with a little honey or wasabai mayo and black pepper!! Let me know what your taste buds think?
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