MAPLE-BLUEBERRY CHICKEN STUFFED WITH CANADIAN BRIE AND BASIL CRÈME

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MAPLE-BLUEBERRY CHICKEN STUFFED WITH CANADIAN BRIE AND BASIL CRÈME


Prep Time: 1 hr / Yield 4

Ingredients:

4 bone-in skin on chicken breasts (about 2 lbs/ 1 kg)
1 cup (250 mL) diced chilled Canadian Brie
12 large basil leaves, finely chopped
1 tbsp (15 mL) vegetable oil

Maple-Blueberry Sauce:
2 tsp (10 mL) butter
2 tbsp (30 mL) chopped shallot
1 cup (250 mL) blueberries
¼ cup (60 mL) balsamic vinegar
3 tbsp (45 mL) maple syrup

Basil Crème:
½ cup (125 mL) 35% whipping cream
8 basil leaves
1 tsp (5 mL) grated lemon zest
¼ tsp (1 mL) each salt and white pepper

1. Using a sharp knife, debone chicken, leaving skin attached. Holding knife horizontally, insert into thick end of each chicken breast and cut to make a deep pocket (careful not to pierce through; remove and reserve fillet for another use).

2. In small bowl, combine Brie and basil; carefully stuff into each chicken pocket. Cover and refrigerate.

3. Preheat oven to 400°F (200°C). Maple-Blueberry Glaze: In a small saucepan, on medium heat melt butter. Add shallot and sauté until translucent, about 1 minute. Add vinegar and maple syrup and bring to a boil; add blueberries and cook until berries soften about 4 minutes. Set aside.

4. In a large oven-proof skillet, heat oil over medium heat. Place chicken skin side down and cook until golden brown, about 2 to 3 minutes; turn over and place in preheated oven. Bake for 15 to 20 minutes or until juices run clear and a thermometer registers 165° F (74°C).

5. Basil Crème: Meanwhile, in a small saucepan bring cream to a simmer on medium heat, stir in basil leaves and remove from heat. Puree with an immersion blender or in a blender. Stir in lemon zest, salt and pepper.

6. To serve, spoon 2 tbsp (30 mL) of the basil crème sauce in the center of each plate; top with chicken breast and spoon maple-blueberry sauce over the chicken.

Chef’s Tip: For the chicken, trim bone and tidy up the skin of the chicken. Using a thin knife, carefully make an incision on point of chicken supreme or chicken breast in to the cavity, making sure not to make an exit hole.