Serves 4

4 Chicken Breasts

8 Oz Brie Cheese, Sliced into 16 Pieces

1 Tbsp Olive Oil

2 Tbsp Herbes de Provence

1/2 Tsp Salt

For the Herbed Rice:

1 Cup Basmati Rice

1 3/4 Cup Water

2 Tbsp Butter

1/2 Tsp Salt

1 Heaping Tsp Herbes de Provence

3 Scallions, chopped

For Caramelized Onions:

1 Large Onions, Slice into thinly into half rings

1 Tbsp Sugar

2 Tbsp Olive Oil

2 Tbsp Butter


Lets start with the onions.  Super easy to make, just takes a while to cook.  About 1 1/2 hours.  Slice the onion in half and slice the halves very thinly Add to a 12” sauté pan and add the butter, online oil and sugar.  Over a medium heat stir often until the onions are a deep caramel color.

Now preheat oven to 350 degrees.

Place your chicken breasts on a cutting board and pat dry with paper towels.  Using a sharp pairing knife, carefully cut a slit (pocket) into the thickest part of breast.  Salt the inside lightly and stuff with the cheese.  

Rub the outside with a little olive oil and season with the Herbes de Provence and a little salt.  Using a couple of toothpicks carefully close the open end (make sure you remember to remove these after cooking!)  

Bake chicken breast for approximately 30-40 minutes.  Make sure a thermometer registers 165 in the thickest part.  Let rest for 10 minutes.

Meanwhile lets make the rice.  Add rice, water, butter and salt to a small stock pot bring to a boil, cover and simmer for 15 minutes.  Remove from heat and gently stir in scallions and Herbes de Provence.

Again, remember to remove toothpicks from chicken and enjoy!


Lou Meadows

Date 3/12/2015

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