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#WFD – Baked Chicken Breasts Stuffed with Brie and Basil
Pour the sauce over the chicken breasts and serve.
POLOKWANE – This delicious dish is sure to have your family asking for more
What’s for Dinner says this is one of those chicken breast recipes that you’ll be making again and again. The combination of basil and brie makes for a special treat.
Ingredients
- 6 chicken breasts, deboned (skinless)
- 1 pinch salt and pepper (to taste)
- 100g brie cheese, thinly sliced
- 250ml basil leaves, whole
- 150ml piquant peppers, finely chopped
- 15ml olive oil
- 1 x KNORR Creamy Mushroom Sauce
- 250ml boiling water
- 20ml fresh italian flat leaf parsley, chopped
Method
- Preheat oven to 180°C Using a sharp knife, cut into the thickest section of each breast to form a pocket, without cutting right through.
- Season the cavity with salt and pepper.
- Place a slice of cheese, basil and piquant peppers inside each breast cavity.
- Do not stuff it too full. Place the chicken breast onto a baking tray and drizzle with olive oil.
- Bake in a preheated oven for 200°C 30 min until the chicken is cooked and the filling has started to melt.
- Empty sachet contents into a jug.
- Fill up to 250 ml mark with boiling water.
- Stir with a fork for a minute until thick and smooth.
- Stir in parsley.
- Pour sauce over the chicken breasts and serve.
