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Recipe

Brie-Stuffed Chicken Breasts with Cremini Mushrooms

Servings: 4

Brie baked in the center of a chicken breast melts into a savory sauce for this dish. Freeze the cheese for 15 minutes to make it easier to slice. This easy-to-clean-up meal is made in parchment roasting bags.

Ingredients

  • 1 tsp. poultry seasoning
  • 1/2 tsp. granulated garlic
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken breasts (7 to 8 oz. each)
  • 6 oz. triple-cream brie, rind removed, cut into 4 equal strips
  • 8 oz. sliced cremini mushrooms (about 3-1/4 cups)
  • 1/4 cup minced or julienned red bell pepper
  • 4 tsp. extra-virgin olive oil
  • 4 tsp. fresh lemon juice
  • 2 Tbs. coarsely chopped fresh flat-leaf parsley
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 150
  • Sodium (mg): 510
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 50

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • In a small bowl, combine the poultry seasoning, granulated garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Cut a horizontal pocket in each chicken breast, being careful not to cut through the whole way. Insert one slice of cheese into each chicken breast. Sprinkle each chicken breast with the seasoning mixture.  Divide the chicken, mushrooms, and bell pepper among 4 medium parchment roasting bags with the seam side facing up, placing all the ingredients toward the rear of the bag. Sprinkle 1 tsp. oil and 1 tsp. lemon juice into each bag. Fold and crimp the open end toward the rear of the bag to seal the bag snugly. Transfer to a large rimmed baking sheet.
  • Bake until the chicken is cooked through (open one of the bags to test the chicken; it should read 165°F on an instant-read thermometer), about 25 minutes. Let rest 5 to 10 minutes. open the bags along the top seam, and spoon some of the sauce over the chicken. Garnish with the parsley, flaky sea salt, and pepper, and serve.

Reviews

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Reviews (1 review)

  • JAC88 | 04/01/2020

    Made this last night. We live in a large metropolitan area but were unable to find the parchment roasting bags in any of our local stores, so we made our own with parchment and staples. The chicken was flavorful and moist, and the veggies were delicious. However, the brie had completely melted out of the chicken. Seemed like a waste of the brie.

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