I’ve said it before – I’m a fan of bread. And with bread comes cheese. One of these cheeses is brie. Brie is French. And funky. (Literally. It’s got mold on it. But don’t worry, it’s on purpose. You can even eat it.) It’s typically made of cow’s milk, but Trader Joe’s mixes it up and sells a goat’s milk version. I saw it and had to try it. Hence, this recipe.
Brie is amazing when it’s melted (have you tried baked brie yet??!), so I thought I’d add it to some chicken breasts with some sliced pears and get fancy for dinner, even make a pan sauce. This is the result. It’s definitely fancy for me. And it tastes good. That’s important, isn’t it? So if you’re feeling fancy, and you want something that tastes good, try this out and let me know what you think. Bon appetite!
Pear- and Brie-Stuffed Chicken Breasts with Peach Preserve Pan Sauce
If you’re feeling fancy, and you want something that tastes good, try this out!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- 1 Bosc pear, thinly sliced
- 4 ounces Brie cheese, cut into 16 slices
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1/4 cup chicken broth
- 1/4 cup peach preserves
- Preheat oven to 350*F.
- Season chicken breasts with salt and pepper. Make a lengthwise cut on the side of each chicken breast to form a pocket.
- Place pear and Brie slices into each breast pocket, dividing evenly among chicken breasts. If you have left-over pear slices, save them to use in the pan sauce.
- Heat oil in medium skillet (ovenproof if you have one) over medium-high heat.
- Add stuffed breasts to hot skillet and sear on each side until browned, about 6 minutes each side. Use a metal spatula to flip the chicken gently, so that the filling doesn’t fall out.
- Place skillet in oven and continue cooking for about 10 minutes or until temperature on a meat thermometer reaches 160*F and the juices run clear when the chicken is pierced with a knife.
- Remove skillet from oven, and move chicken from skillet to a plate, and keep warm.
- (Be careful of the hot skillet – use an oven mitt!) Add more olive oil and the shallot to the same skillet and saute over low heat until translucent, about 15 minutes.
- Add chicken broth to the pan, stirring to loosen any bits on the bottom of the pan. Cook over medium-low heat until reduced by half. Add peach preserves and cook for 5-8 minutes longer, until sauce is thick.
- Season with salt and pepper to taste, if desired.
- Serve chicken breasts over a bed of arugula or rice pilaf. Serve peach sauce over stuffed breasts. Enjoy!