Picture of Samuel Joubert

A recipe from Samuel Joubert Le Coup de Grâce

Brie-stuffed pesto chicken breasts

  • 4 to 6 servings

Difficulty: Easy

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  1. 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.
  2. Freeze cheese wedges for one hour before removing chicken from refrigerator.
  3. Preheat oven to 400°F (200 °C).
  4. 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