Brie Stuffed Chicken Breasts with Peach Preserves
Try this recipe using peach, mango or apricot preserves. Get creative and let the flavors begin! Serve with wild rice or mashed potatoes.
Olive oil, about 3 tablespoons divided
2 cups thinly sliced onion
4 garlic cloves, peeled and sliced very thin
2/3 cup dry white wine
2-4 ounces of Brie cheese
2-4 tablespoons peach (or any other flavor) preserves (Check label for allergens)
Salt and pepper, to taste
Four boneless and skinless chicken breasts (about 6-8 ounces each)
Preheat the oven to 350 degrees F.
In a large skillet heat about 2 teaspoons of olive oil over medium heat. Add the onions and sauté until golden and soft. Add the sliced garlic and continue to cook about another 5 minutes. Stir in the wine and cook about 5 minutes or until the wine is close to evaporated. Spoon the onion/garlic mixture into a bowl and set aside.
Remove and discard the rind from the brie cheese, then dice the cheese into small pieces. Add the cheese, along with the salt and pepper to taste, to the onion-garlic mixture and gently toss.
Using a kitchen mallet, gently pound the chicken breasts to flatten slightly. Cut each chicken breasts lengthwise about 2/3 of the way through. Add about ¼ to ½ tablespoon of the olive oil to the skillet over medium-high heat, and scrape the bottom of the skillet with a wooden spoon or plastic spatula to loosen the juicy bits of onions and garlic. Once the oil is heated, quickly pans sear each chicken breast to golden brown, and then place in a baking dish that has been lightly coated with olive oil. Repeat process until all chicken breasts are seared.
Once all the breasts have been pans seared, stuff each breast with an even amount of the cheese-onion mixture, and then top the mixture with a tablespoon of the preserves. Secure each breast closed with toothpicks, if needed.
Bake the stuffed breasts for about 45-50 minutes, or until the chicken temperature reaches about 165 degrees F or the juices of the chicken run clear when cut into the thickest portion. Serve hot.
Serves 4.
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