Brie Stuffed Blackened Chicken with Heirloom Tomato Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 67
- Cholesterol
- 213
- Sodium
- 1216
- Total: 45 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 25 min
Ingredients
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
Heirloom Tomato Salad:
8 to 10 heirloom tomatoes
1 red onion, sliced thinly
Sea salt and freshly ground black pepper
3 tablespoons light olive oil
1 lemon, juiced
3 tablespoons chopped or torn fresh basil leaves
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.