I have not met anyone yet who hasn't LOVED this dish. It is from my favorite cookbook, Simply Delicious Cooking. Enjoy! The picture I posted is actually the picture from the cookbook.
My Private Note
Units: US | Metric
- 6 boneless chicken breasts
- 236.59 ml peach slices (if using canned, drain well)
- 170.09 g brie cheese
- 29.58 ml melted butter
- 1RASPBERRY COULIS: Puree raspberries in a food processor.
- 3Discard pulp and seeds.
- 4Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
- 5Heat slowly until sauce thickens.
- 6Set aside.
- 7CHICKEN MELBA: Preheat oven to 350 degrees.
- 8Pound each breast flat.
- 9Top with peach slices and cheese.
- 10Roll to fill the breast, secure with toothpicks if needed.
- 11Place on a greased sheet and brush chicken with butter.
- 12Place in oven and bake 15 minutes.
- 13Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
- 14Pour sauce over chicken and serve.
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Nutritional Facts for Chicken Melba (Stuffed chicken with peaches and brie)
Serving Size: 1 (456 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 621.8
- Calories from Fat 302
- Total Fat 33.5 g
- Saturated Fat 15.8 g
- Cholesterol 158.5 mg
- Sodium 309.8 mg
- Total Carbohydrate 36.4 g
- Dietary Fiber 11.6 g
- Sugars 20.6 g
- Protein 38.8 g