This dish reinvents the chicken breast by going above and beyond. Screaming Canada, with Canadian brie, maple syrup and delectable blueberries. This dish will soon become a family favourite.

  • Preparation time: 30 minutes
  • Cooking time: about 25 minutes
  • Yield: 4 servings
  • 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

Maple-Blueberry Sauce:

  • 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

Basil Crème:

  • 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

 

  1. 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).
  2. In small bowl, combine Brie and basil; carefully stuff into each chicken pocket. Cover and refrigerate.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

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.

Nutritional Information

Per serving

  • Energy: 692 Calories
  • Protein: 50 g
  • Carbohydrate: 20 g
  • Fat: 45 g
  • Fibre: 1.2 g
  • Sodium: 487 mg

Top 5 nutrients provided by a serving of this recipe

  • Nutrient and % DV*
  • Calcium: 12% / 137 mg
  • Niacin: 88%
  • Selenium: 78%
  • Vitamin B12: 67%
  • Vitamin B6: 66%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.