Recipe courtesy of Robert Irvine
45 min
15 min
6 servings


  • 6 boneless, skinless chicken breasts
  • 3 ounces chilled Brie cheese, divided into 6 wedges, skin-on
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1/2 tablespoon ground cumin
  • 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 grapeseed oil
Heirloom Tomato Salad:
  • 8 to 10 heirloom tomatoes
  • 1 red onion, sliced thinly
  • Sea salt and freshly ground black pepper
  • 3 tablespoons light olive oil
  • 1 lemon, juiced
  • 3 tablespoons chopped or torn fresh basil leaves


For the chicken:

Preheat the oven to 350 degrees F.

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.

In a large mixing bowl, add all the dried herbs and spices. Add the chicken and gently toss the in the mixture, coating evenly (keeping the cheese in the pocket). 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. 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:

Dice the heirloom tomatoes and add them to a large mixing bowl. Stir in the next 4 ingredients. Toss to combine and add the fresh basil just before serving.

Slice the chicken and arrange on a serving platter. Serve with the tomato salad.

Great simple lunch or dinner.

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