Brie Stuffed Blackened Chicken With Heirloom Tomato Salad
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Paprika1 tbsp
Cayenne Pepper1 tbsp
Ground Cumin1 tsp
Garlic Powder1 tsp
Onion Powder1 tbsp
Dried Thyme1 pinch
Salt1 cup
Grapeseed Oil1
Sea Salt3 tbsps
Light Olive OilDirections:
1
For the chicken: Preheat the oven to 350 degrees F
2
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
3
In a large mixing bowl, add all the dried herbs and spices
4
Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket)
5
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
6
Put the skillet in the oven to bake until cooked through, about 6 to 8 minutes
7
Remove the chicken from the oven to a cutting board and let rest for 3 to 4 minutes
8
For the salad: Dice the heirloom tomatoes and add them to a large mixing bowl
9
Stir in the next 4 ingredients
10
Toss to combine and add the fresh basil just before serving
11
Slice the chicken and arrange on a serving platter
12
Serve with the tomato salad
13
Great simple lunch or dinner