Baked Chicken Breasts Stuffed with Brie and Basil

Baked Chicken Breasts Stuffed with Brie and Basil

4.3 (3) | Rate this recipe

Select Below to Add Your Rating

This is one of those chicken breast recipes that you’ll be making again and again. The combination of basil and brie is a special treat!

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 6 Chicken breasts, skinless and de-boned
  • 1 Pinch Salt and pepper to taste
  • 100 g Brie cheese, thinly sliced
  • 250 ml Basil leaves, whole
  • 150 ml Piquant peppers, finely chopped
  • 15 ml olive oil
  • 1 KNORR Creamy Mushroom Sauce
  • 250 ml boiling water
  • 20 ml Chopped fresh Italian flat leaf parsley


  • 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.