Brie and pesto chicken breasts

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



  • 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




  • 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!