Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
45 min
Prep:
15 min
Inactive:
5 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Heirloom Tomato Salad:

Directions

For the chicken:

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.

For the salad:

Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the next 4 ingredients. Toss to combine and add the fresh basil just before serving.

Slice the chicken and arrange on a serving platter. Serve with the tomato salad.

Great simple lunch or dinner.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories