Tomato Basil Brie Stuffed Chicken
Chicken breasts are such a ubiquitous dinner staple that it’s often hard to think of them as anything special. But splitting the chicken breasts open and filling them with Reny Picot Tomato Basil Brie makes them anything but ordinary. A pop of green from the spinach seals the deal on a summer meal that’s embarrassingly simple to make, yet impressive enough to serve to guests.
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces Reny Picot Tomato Basil Brie
1 handful fresh spinach, roughly chopped
2 tablespoons olive oil
- Place a chicken breast on a cutting board. Press a hand on top of the breast and carefully insert the tip of a chef’s knife into the thickest part of the chicken breast. Cut an opening about 3 inches wide, then cut 3/4 of the way through the breast to create a pocket without cutting all the way through. Repeat with the remaining breasts.
- Season on all sides with salt and pepper.
- Thinly slice the Tomato Basil Brie and evenly place inside the chicken breasts along with the spinach.
- Heat the oil over medium-high heat in a large skillet. Add the chicken to the pan and cook for 5 to 7 minutes.
- Flip the chicken and cook 5 to 7 minutes more, or until it reaches 165°F.
- Remove the chicken breasts to a plate or clean cutting board. Let rest for 2-3 minutes before slicing and serving.