- 4 bone-in skin on chicken breasts (about 2 lbs/ 1 kg)
- 1 cup (250 mL) diced chilled Canadian Brie cheese
- 12 large basil leaves, finely chopped
- 1 tbsp (15 mL) vegetable oil
- 2 tsp (10 mL) butter
- 2 tbsp (30 mL) chopped shallot
- 1 cup (250 mL) blueberries
- ¼ cup (60 mL) balsamic vinegar
- 3 tbsp (45 mL) maple syrup
- ½ cup (125 mL) 35% whipping cream
- 8 basil leaves
- 1 tsp (5 mL) grated lemon zest
- ¼ tsp (1 mL) each salt and white pepper
- Using a sharp knife, debone chicken, leaving skin attached. Holding knife horizontally, insert into thick end of each chicken breast and cut to make a deep pocket (careful not to pierce through; remove and reserve fillet for another use).
- In small bowl, combine Brie and basil; carefully stuff into each chicken pocket. Cover and refrigerate.
- Preheat oven to 400°F (200°C). Maple-Blueberry Glaze: In a small saucepan, on medium heat melt butter. Add shallot and sauté until translucent, about 1 minute. Add vinegar and maple syrup and bring to a boil; add blueberries and cook until berries soften about 4 minutes. Set aside.
- In a large oven-proof skillet, heat oil over medium heat. Place chicken skin side down and cook until golden brown, about 2 to 3 minutes; turn over and place in preheated oven. Bake for 15 to 20 minutes or until juices run clear and a thermometer registers 165° F (74°C).
- Basil Crème: Meanwhile, in a small saucepan bring cream to a simmer on medium heat, stir in basil leaves and remove from heat. Puree with an immersion blender or in a blender. Stir in lemon zest, salt and pepper.
- To serve, spoon 2 tbsp (30 mL) of the basil crème sauce in the center of each plate; top with chicken breast and spoon maple-blueberry sauce over the chicken.
- Serves 4.
Chef’s Tip: For the chicken, trim bone and tidy up the skin of the chicken. Using a thin knife, carefully make an incision on point of chicken supreme or chicken breast in to the cavity, making sure not to make an exit hole.
Recipe courtesy Dairy Farmers of Canada