Here is another great way to stuff chicken. The bed of potatoes are not only a great side, they help collect and use any cheese that may leak from the breasts. Of course the tighter the rolls, the less cheese seeping all over.
Chicken Breast Stuffed with Brie
- 2 chicken breasts
- 1 lb red potatoes sliced paper thin
- 1 log brie sliced in half lengthwise
- 1 small red onion sliced thin
- 2 cloves garlic sliced thin
- 2 tbsp Dijon mustard
- 3 tbsp chopped fresh oregano
- Olive oil
Debone chicken breasts and butterfly almost in half. Pound out to 1/4″ thickness. Season breasts with salt and pepper. Spread onion out evenly across bottom of a large baking dish. Season with salt and pepper and drizzle with oil. Layer potatoes on top. Season with salt, pepper, 1 tbsp oregano and drizzle with more oil. Spread 1 tbsp mustard over each breast. Divide garlic slices between the breasts and layer across center of each one in a long line. Sprinkle oregano over garlic. Place cheese half over other filling and roll breasts into a tight log. Place each breast seam down on top of potatoes. Drizzle with more oil and season with remaining oregano, salt and pepper. Bake in an oven at 365 degrees until done, about 45 minutes.