Maple Leaf Prime® Boneless, Skinless, Chicken Breasts stuffed with creamy brie cheese, fresh sundried tomatoes, toasted pine nuts and dried tarragon. An fantastically delicious dish to serve family and friends!
|4||Maple Leaf Prime Naturally® boneless, skinless, chicken breasts|
|115 g||Brie or Camembert cheese, cut into ½ inch (1 cm ) cubes|
|30 ml||Pine nuts, toasted|
|30 ml||Chopped oil packed sundried tomatoes|
|2 ml||Dried tarragon, or 1 tsp (5 mL) fresh tarragon|
|50 ml||Vegetable oil, divided|
|50 ml||Dry white wine or chicken stock|
|250 ml||Whipping cream|
|175 g||Assorted mushrooms (cremini, shitake or oyster), sliced|
|Fresh tarragon to garnish|
PREHEAT oven to 375°F (190°C).
INSERT a sharp knife into the thick end of the breast and cut lengthwise, as wide as possible, to make a small pocket.
FILL each cavity with 1/4 each of the cheese, pine nuts, sundried tomatoes and tarragon. Press the edges of the pocket together; secure with toothpicks.
HEAT 2 tbsp (30 mL) of oil over medium high heat in a large ovenproof skillet. Brown the chicken breasts on one side. Turn the chicken over, add the wine and bring to a boil.
TRANSFER the skillet to oven and cook for about 15 minutes or until the meat has reached an internal temperature of 170°F (77°C). Meanwhile, in a small skillet, sauté the mushrooms in the remaining 2 tbsp (30 mL) of oil for 10 minutes or until lightly browned.
REMOVE chicken from the pan and tent with foil to keep warm. Pour off any excess fat from the skillet and add the cream. Bring to a boil and reduce until slightly thickened, or for about 3 to 4 minutes. Add the mushrooms to the cream and cook until warmed through.
TOP the chicken breasts with the sauce and sprinkle with chopped fresh tarragon.
Show More Comments
No Comments yet