Brie Stuffed Chicken With Honey And Thyme Recipe 395 Recipes

BRIE-STUFFED CHICKEN WITH HONEY AND THYME RECIPE - (3.9/5)

Steps:

• 1 Preheat the oven to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) olive oil, balsamic vinegar, honey, minced thyme, garlic and pepper. Set aside. 3 With a large sharp knife, starting at the thickest side of each breast and being careful not to cut right through breasts, slice a pocket in each breast large enough to hold one- quarter of brie. Divide brie evenly among pockets in breasts. 4 Brush both sides of breasts with olive oil mixture. 5 Wrap a slice of prosciutto around each breast so ends of prosciutto slices meet on underside of each breast. 6 In a large heavy ovenproof skillet, heat remaining oil over medium heat. Add breasts to skillet so undersides are uppermost. Cook for about 3 minutes or until golden brown. 7 Turn breasts over and add wine, thyme sprig and bay leaf to skillet. Bring to a boil. Transfer skillet to oven and roast, uncovered, for 15 to 20 minutes or until chicken is no longer pink inside. 8 Remove chicken breasts from skillet and keep warm on a heated platter. Wearing an oven mitt, place skillet over burner and bring cooking juices to a boil over medium-high heat, stirring to scrape up any browned bits from bottom of skillet and adding any juices that have accumulated on plate under chicken. Boil for about 3 minutes or until juices in skillet have thickened slightly. Season with more pepper, and salt to taste if necessary. Strain sauce through a fine sieve. 9 Place a chicken breast on each of 4 warm dinner plates. Drizzle evenly with sauce and garnish with thyme.

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE

Steps:

• In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

HONEY AND THYME BAKED BRIE

Steps:

• Preheat oven to 350°F
• Slice a thin layer of rind off the top of the brie; place the cheese cut side up in the Brie Baker.
• Sprinkle thyme and pepper on top fo the cheese.
• Drizzle with honey, cover with the lid and bake for 20-25 minutes, until soft and bubbly.
• Serve warm with sliced pears and crackers.