Brie Stuffed Chicken Breasts with Mushroom Sauce

Brie Stuffed Chicken Breasts with Mushroom Sauce
  • Prep Time: 24
  • Total Time: 45
  • Servings: 4.0

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About this Recipe

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.


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