This is the best stuffed chicken breast, it is easy and fit for a fancy dinner party. Plus you can make it ahead.
This dish is amazing and simple to make if you follow the tips below.
Elegant Dish or a Family Meal
The chicken is great on it’s own but I serve it with a simple blueberry or apple chutney.
The Breast..
I miss the days of smaller chicken breasts. You can still buy the right size breasts at higher end markets but you will also pay an arm and a leg.
If your chicken breasts are big cut them into 6-8 ounce pieces. Cut them so they still have a thick side to stuff. Another option is to stuff the whole breast and serve it sliced after a short rest.
The Brine
Whenever you are working with chicken breast you must brine it!!! Period!!! It makes it juicy with a great texture.
Brine the pieces in a brine of 1/4 cup salt to 1 quart of water. Let it brine for an hour.
Stuffing..
You will need about 1.5 ounces of brie cheese per breast. One ounce for stuffing and 1/2 ounce to melt on top at the finish.
Make a small slit at the thickest part of the breast. With your knife inside the breast move it around to create as big of a pocket as you can without piercing the outside of the breast. If you do don’t sweat it just some cheese may leak out but it will still be great.
With your fingers stuff about an ounce or as much as you can into the pocket but not so much that it sticks out.
The next step is optional but it works.
Transglutaminase or Meat Glue
This step isn’t necessary but I like to do it. You can buy the meat glue on Amazon and there are a lot of fun things to do with it. You can make a steak out of scraps and it will look and taste the same as a full muscle piece.
A lot of Chefs use it in Molecular Gastronomy and it is safe and natural.
Mix a little powder with water to make a paste and spread it on the cut slit. Then wrap it tight so it bonds and chill for 3 hours. See photo above.
Breading, Frying, Baking
Like I said this recipe is easy. Set up your breading station. This is enough for 4 breasts.
- 1 cup flour
- 2 eggs beaten with 2 tbsp water
- 1 cup panic bread crumbs. More if needed.
Dredge the breast in the flour, then coat in the egg wash then cover with panic. Make sure to get it on the stuffing opening. Heat your oven to 350
Heat about 1 inch of oil in a pan to 350 then brown the breasts until golden. At this point you can refrigerate until you’re ready up to a day before.
If you are ready cook place the breaded breasts on a rack in the oven and bake until the breast registers 160 then put the other 1/2 ounce of brie on top and cook another minute or two until the cheese melts.
If some cheese leaks out don’t worry the breast still has the flavor. Just scrape it up and serve it with the breast
Serve, Eat
I like to serve it with a blueberry chutney in the spring and summer and an apple chutney in the fall and winter. I will post a chutney recipe soon and link it but here is a simple recipe that works
1 pint blueberries, 1 cup cider vinegar, 1 cup sugar. Boil until it starts to get syrupy.
Here is another great easy recipe
Brie Stuffed Chicken with Chutney
This meal fits every occasion. It is tasty elegant and simple
- 4 6-8 oz skinless boneless chicken breast (read above if you can only find huge breasts)
- 6-8 ounces brie cheese
- 1/4 cup salt mixed with 1 quart water (this is the brine increase at same ratio if you need more)
- 1 tbsp Transglutaminases (optional) (meat glue)
- 1 cup flour
- 2 eggs beaten with 2 tbsp water
- 1 cup+ panko bread crumbs
Simple Chutney
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup blueberries or chopped apples
If your chicken breasts are big cut them into 6-8 ounce pieces. Cut them so they still have a thick side to stuff. Another option is to stuff the whole breast and serve it sliced after a short rest
Brine the pieces in a brine of 1/4 cup salt to 1 quart of water. Let it brine for an hour.
You will need about 1.5 ounces of brie cheese per breast. One ounce for stuffing and 1/2 ounce to melt on top at the finish.
Make a small slit at the thickest part of the breast. With your knife inside the breast move it around to create as big of a pocket as you can without piercing the outside of the breast. If you do don't sweat it just some cheese may leak out but it will still be great.
With your fingers stuff about an ounce or as much as you can into the pocket but not so much that it sticks out.
This is totally optional. Mix a little powder of the Transglutaminases with water to make a paste and spread it on the cut slit. Then wrap it tight so it bonds and chill for 3 hours. See photo above. Don't worry totally optional for a nerd chef like me.
Like I said this recipe is easy. Set up your breading station. This is enough for 4 breasts.
flour, the eggwash, panko breadcrumbs
Dredge the breast in the flour, then coat in the egg wash then cover with panic. Make sure to get it on the stuffing opening. Heat your oven to 350
Heat about 1 inch of oil in a pan to 350 then brown the breasts until golden. At this point you can refrigerate until you're ready up to a day before.
If you are ready cook place the breaded breasts on a rack in the oven and bake until the breast registers 160 then put the other 1/2 ounce of brie on top and cook another minute or two until the cheese melts.
If some cheese leaks out don't worry the breast still has the flavor. Just scrape it up and serve it with the breast
I like to serve it with a blueberry chutney in the spring and summer and an apple chutney in the fall and winter. I will post a chutney recipe soon and link it but here is a simple recipe that works
I like to serve it with a blueberry chutney in the spring and summer and an apple chutney in the fall and winter. I will post a chutney recipe soon and link it but here is a simple recipe that works
Combine the chutney ingredients and boil until syrupy