Friday, July 20 2012, 02:16 PM MDT
Brie Stuff Chicken With English Pea Salad
As Aired On July 20, 2012
Recipe Courtesy of Brandon Howard, LaCaille
6 boneless, skinless chicken breasts
3 ounces chilled Brie cheese, divided into 6 wedges, skin-on
1 tablespoon paprika
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 Olive Oil
English Pea Heirloom Tomato Salad:
4 heirloom tomatoes
1 red onion, sliced thinly
4 oz Fresh English Peas (Blanched)
Sea salt and freshly ground black pepper
3 tablespoons light olive oil
1 Meyer's Lemon, juiced
3 tablespoons chopped or torn fresh Tarragon leaves
1 cup cooked Wild Rice
1 diced peeled and seeded cucumber
3 tablespoons Red Wine Vinegar
1.) Preheat the oven to 350 degrees F.
2.) In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly.
3.) 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. Dredge the stuffed chicken in flour.
4.) In a large skillet over high heat, add oil and sear the chicken on both sides until golden brown, but not burned, normally 3 to 4 minutes on each side.
5.) 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:
1.) Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the remaining ingredients. Toss to combine and keep cold until serving.
2.) Slice the chicken and arrange on a serving platter. Serve with the tomato salad.
(Copyright 2012 Sinclair Broadcasting Group.)