Recipe courtesy of Robert Irvine
Save Recipe Print
45 min
15 min
5 min
25 min
6 servings


Heirloom Tomato Salad:


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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Chicken Parmesan Stuffed Shells

Recipe courtesy of Food Network Kitchen

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Chicken Fried Rice

Recipe courtesy of Robert Irvine

Baked Brie

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Marsala

Recipe courtesy of Tyler Florence

Big Daddy's Blackened Tilapia

Recipe courtesy of Aaron McCargo Jr.

Browse Reviews By Keyword

          Latest Stories