Brie Stuffed Blackened Chicken with Heirloom Tomato Salad

Name: Brie Stuffed Blackened Chicken with Heirloom Tomato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 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; 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

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Level: Easy
Total: 45 min

Prep: 15 min
Inactive: 5 min
Cook: 25 min

Yield: 6 servings

Level: Easy
Total: 45 min

Prep: 15 min
Inactive: 5 min
Cook: 25 min

Yield: 6 servings

Ingredients

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

Directions

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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