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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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!