Poitrines de poulet au brie et au pesto

In collaboration with
Samuel Joubert, Le Coup de Grâce

4-6 Portions
recipes.3H Brining
1h15 Prepping
30 min Cooking
Recipe Easy


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  • 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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  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.