Brie and pesto chicken breasts
- Preparation 1 h 15 min
- Refrigeration 3 h
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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I love working with Exceldor! Not only they have great products but in addition, they always give me carte blanche. These brie and pesto chicken breasts are part of another collaboration with them !!!
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Ingredients
- 1 kg boneless Exceldor chicken breasts, butterflied
- 3/4 cup basil pesto
- Olive oil
- About 200g Brie Le Connaisseur cheese, cut into wedges
- Salt and pepper from the mill
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Preparation
- Place the chicken breasts in a large, airtight dish and add the pesto. Pour a little olive oil, season with salt and pepper and mix well. It is important to coat the chicken with the marinade! Reserve in the fridge for 3 hours.
- When there is 1 hour remaining for the chicken, place the cheese wedges in the freezer for 1 hour.
- Preheat the oven to 400 °F.
- Stuff the chicken breasts with the semi-frozen cheese and close well with toothpicks or string. Place on a baking tray, open side up, and put in oven. Bake for about 30 minutes or until the chicken is no longer pink. Serve with rice, Israeli couscous or salad!
Our sommeliers suggest
Pas Sages Riesling 2022
Canada
Pas Sages Riesling is a fruity, lively white from Canada with just the freshness the melted brie needs as it oozes out of the chicken. Its fruit gets along with the basil in the pesto, and its zip refreshes your mouth between bites. It's also an easy crowd-pleaser, so one bottle goes fast. A weeknight chicken that looks like a Saturday dinner!
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Saison des Dunes, St-Pancrace, 6.3%
Melting brie and pesto is fat on top of fat. The dune pepper in this saison brings lemon, black pepper and spruce that go after the basil. Its dry finish breaks the runny cheese and its fizz resets the taste buds before the next piece.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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