BRIE-STUFFED CHICKEN WITH HONEY AND THYME RECIPE - (3.9/5)

Brie-Stuffed Chicken with Honey and Thyme Recipe - (3.9/5) image

Provided by KimChi381

Number Of Ingredients 14

Ingredients

2 tbsp (30 mL) olive oil
1 tbsp (15 mL) aged balsamic vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) minced fresh thyme leaves
1 clove garlic, minced
1/4 tsp (1 mL) freshly ground black pepper
4 boneless, skinless chicken breasts
3 oz (90 g) brie cheese, thinly sliced
4 slices prosciutto
3/4 cup (175 mL) dry white wine
1 fresh thyme sprig
1 bay leaf
Kosher salt to taste
Fresh thyme sprigs for garnish

Steps:

1 Preheat the oven to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) olive oil, balsamic vinegar, honey, minced thyme, garlic and pepper. Set aside. 3 With a large sharp knife, starting at the thickest side of each breast and being careful not to cut right through breasts, slice a pocket in each breast large enough to hold one- quarter of brie. Divide brie evenly among pockets in breasts. 4 Brush both sides of breasts with olive oil mixture. 5 Wrap a slice of prosciutto around each breast so ends of prosciutto slices meet on underside of each breast. 6 In a large heavy ovenproof skillet, heat remaining oil over medium heat. Add breasts to skillet so undersides are uppermost. Cook for about 3 minutes or until golden brown. 7 Turn breasts over and add wine, thyme sprig and bay leaf to skillet. Bring to a boil. Transfer skillet to oven and roast, uncovered, for 15 to 20 minutes or until chicken is no longer pink inside. 8 Remove chicken breasts from skillet and keep warm on a heated platter. Wearing an oven mitt, place skillet over burner and bring cooking juices to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet and adding any juices that have accumulated on plate under chicken. Boil for about 3 minutes or until juices in skillet have thickened slightly. Season with more pepper, and salt to taste if necessary. Strain sauce through a fine sieve. 9 Place a chicken breast on each of 4 warm dinner plates. Drizzle evenly with sauce and garnish with thyme.