Garlic Butter and Brie Chicken
photo by PalatablePastime
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 2 chicken breast fillets, trimmed
- 4 tablespoons garlic butter
- 30 g brie cheese, sliced
- 1 cup corn flake crumbs or 1 cup breadcrumbs
directions
- Turn oven on to around 200 degrees celsius.
- Line baking tray with baking paper.
- Make approx 3 inch cut in thick side of chicken fillets to make a pocket, but don't cut right through.
- Fill pockets with brie.
- Pour breadcrumbs/cornflake crumbs onto a plate.
- Roll chicken in crumbs until coated - it doesn't have to be perfect, a few missed bits won't hurt.
- Place crumbed chicken onto baking paper on baking tray.
- Put 4 teaspoons of garlic butter onto each chicken fillet, or more if you like.
- Bake for 20 - 30 minutes, depending on the thickness of the fillets.
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Reviews
-
I wasn't sure with the first few bites how much I was enjoying this as it tasted like it needed a little salt. However for health reasons I try not to add any extra salt at the table since I do season as I cook. But a few bites later on I was really enjoying this, and the butteriness of the brie combined with the garlic butter gave it an extra buttery flavor that was very good! We will be making this again! Thanks for shating- ~Sue
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I made this today, and I loved the chicken and brie combo...but my garlic butter was not so great. If I'd made the garlic butter differently, it would have been absolutely perfect, so I'm giving this 5 stars. My boyfriend loved it, but I just should have stuck to strictly garlic in the butter instead of adding oregano and basil (too strong!). Thanks for a great recipe - I'll try this one again soon.
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FABULOUS! Used all the specified ingredients, but made a couple of minor changes on the preparation. I butterflied the breasts as they were quite thick. I also had four breasts to work with. I placed the cheese inside and then rolled them up and tied them. I then covered them with the garlic butter and then rolled them in the breadcrumbs. I put them into an oiled Pampered Chef baking dish which held them snuggly. After baking, I removed them to a cutting board and sliced them into about 1/2" slices and then spooned over the remaining butter sauce from the baking dish. And my hubby, well lucky him, he got the leftovers for lunch today! Thanks Sussan. NOTE: I adopted Sussan for the Fall 2006 PAC and this is one of the recipes.
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These were wonderful, the flavours are lovely, we both really enjoyed them. They were easy to make, I used the cornflakes and was a little concerned that the chicken breasts weren't covered enough.... but, I shouldn't have been - they were perfect! Took about 40 mins or so to cook. Served them with baby chat potatoes, fresh asparagus, and sliced avocado on top. YUM! Thanks for posting Susan.
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Tweaks
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I made this today, and I loved the chicken and brie combo...but my garlic butter was not so great. If I'd made the garlic butter differently, it would have been absolutely perfect, so I'm giving this 5 stars. My boyfriend loved it, but I just should have stuck to strictly garlic in the butter instead of adding oregano and basil (too strong!). Thanks for a great recipe - I'll try this one again soon.
RECIPE SUBMITTED BY
NotQuiteVegetarian
Australia