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
- 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.
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.