Sun Dried Tomato and Brie Stuffed Chicken

Sun Dried Tomato and Brie Stuffed Chicken
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4

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About this Recipe


8 Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
Salt and pepper
(125 g) Brie cheese, cut into 8 -1 ½” (4 cm) slices
8 Basil leaves
4 Sun-dried tomatoes packed in oil, drained and cut in half
2 tbsp (30 mL) Vegetable oil


PREHEAT oven to 350°F (180°C).

PLACE the chicken thighs between two sheets of plastic wrap and flatten, using a meat mallet or the bottom of a heavy pot. Season with salt and pepper. Top with a slice of Brie cheese, a basil leaf and half a sun-dried tomato. Roll up and secure with a wooden toothpick.

HEAT oil in a large skillet over medium. Add the chicken rolls and fry for 1 minute per side or until lightly browned. Transfer to a parchment paper lined baking sheet and bake for 12-15 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and remove the toothpicks.

SERVE with new potatoes and a green salad.


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