Recipe courtesy of Robert Irvine

Brie Stuffed Blackened Chicken with Heirloom Tomato Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

Heirloom Tomato Salad:

Directions

  1. For the chicken:
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. For the salad:
  6. 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.
  7. Slice the chicken and arrange on a serving platter. Serve with the tomato salad.
  8. Great simple lunch or dinner.

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