RASPBERRY BAKED BRIE CHICKEN OVER PASTA

RASPBERRY BAKED BRIE CHICKEN OVER PASTA image

Yield 4

Number Of Ingredients 15

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4 thick chicken breasts
4 strips bacon
1/4 lb brie
1/2 lb broccoli florets(frozen or fresh), chopped
1/2 lb rice noodles
4 tsp. honey
lime juice
Raspberry gravy:
4 Tbsp butter
4 Tbsp rice flour (or tapioca flour, or other gluten-free thickener)
2-3 cups half-n-half
1/4 cup raspberry preserves
1/4 cup chopped walnuts
2 Tbsp honey
Salt

Steps:

Preheat the oven to 375 degrees. Fry bacon until crispy, crumble and set aside. Choose thick chicken breasts and slice a hole in the center being careful not to slice all the way through. Cut brie into thin chunks and stuff into the chicken along with bacon crumbles. Use olive oil to grease a baking pan and place chicken inside. Dribble honey and lime juice over the chicken and bake for 1 hour. While that cooks, boil water for the rice noodles (they only take about ten minutes once the water boils). Add a tiny bit of olive oil so the noodles don't stick together. In a saucepan, create a roux by melting 4 Tbsp butter, then adding 4 Tbsp rice flour until thoroughly blended (still over the heat). Slowly add the half-n-half to thicken the gravy. Once thickened, blend in the copped walnuts, raspberry preserves and honey. Salt to taste. The broccoli can be microwaved or steamed in a pot. I usually microwave it with a tsp of water and some butter.