Recipe courtesy of Robert Irvine

Brie Stuffed Blackened Chicken with Heirloom Tomato Salad

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
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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

  1. For the chicken:
  2. Preheat the oven to 350 degrees F.
  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.
  4. 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.
  5. For the salad:
  6. 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.
  7. Slice the chicken and arrange on a serving platter. Serve with the tomato salad.
  8. Great simple lunch or dinner.

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