Brie and pesto chicken breasts

Name: Brie and pesto chicken breasts
Prep time: 1 h 15 min
Cook time: 30 min
Yield: 4 to 6
Cuisine: Québécoise
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

Preparation 1 h 15 min
Refrigeration 3 h
Cooking 30 min
Servings 4 to 6
Freezing Absolutely

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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!