Why yes that is the biggest chicken breast you've ever seen. We shared it because it was so massive!
Brie Stuffed Blackened Chicken
Courtesy Robert Irvine
- 6 boneless, skinless chicken breasts
- 3 ounces chilled Brie cheese, divided into 6 wedges, skin-on
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1/2 tablespoon ground cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 tablespoon dried thyme
- Pinch salt and freshly ground black pepper
- 1/4 cup grapeseed oil
Preheat the oven to 350 degrees F.
Cut a 2 to 3-inch pocket in each chicken breast, and insert a wedge of Brie deep into each pocket and is covered with the top of the pocket.
In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket). In a large skillet over high heat, add oil and sear the chicken on both sides until dark brown, but not burned, normally 3 to 4 minutes on each side. Put the skillet in the oven to bake until cooked through, about 6 to 8 minutes. Remove the chicken from the oven to a cutting board and let rest for 3 to 4 minutes.
The Verdict: I was able to make this recipe exactly as written which doesn't always happen so I was quite pleased! We both liked it a lot and I've added it to my recipe file. I have access to absurdly cheap French cheeses here, but I think mozarella or even blue cheese would be good if you can't get your hands on brie!