A recipe from Samuel Joubert Le Coup de Grâce

Brie-stuffed pesto chicken breasts

Name: Brie-stuffed pesto chicken breasts
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 105 min
Yield: 4 to 6 servings
Ingredients: 1 kg (2.2 L) Exceldor boneless chicken breasts, sliced open to form a pocket; 3/4 cup (190 ml) basil pesto; Olive oil; Approximately 200 g Le Connaisseur brie cheese, cut into wedges; Salt and ground pepper

4 to 6 servings
1 hour 15 minutes

3 hours
30 minutes

Difficulty: Easy

Cook in: Oven

Ingredients

1 kg (2.2 L) Exceldor boneless chicken breasts, sliced open to form a pocket
3/4 cup (190 ml) basil pesto
Olive oil
Approximately 200 g Le Connaisseur brie cheese, cut into wedges
Salt and ground pepper

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Directions

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Place chicken breasts in a large sealable dish and add pesto. Drizzle with olive oil, add salt and pepper, and mix well. Make sure chicken is completely coated with marinade. Refrigerate for 3 hours.
Freeze cheese wedges for one hour before removing chicken from refrigerator.
Preheat oven to 400°F (200 °C).
Stuff chicken breasts with partially frozen cheese and close firmly with toothpicks or string. Place on a baking sheet with opening facing up and bake for 30 minutes or until chicken is no longer pink. Serve with rice, Israeli couscous, or salad.

You can also use

Boneless chicken thighs