Old Europe Cheese – Reny Picot USA

A Rich Tradition of Gourmet Cheeses.

Chicken Stuffed with Reny Picot Peppercorn Brie

Juicy chicken stuffed with Reny Picot Peppercorn Brie, baked to perfection with marinara, Parmesan, and a crispy breadcrumb crust—pure gourmet delight!

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Ingredients

  • 2 (250 g) chicken breast fillets, skinless
  • 50 g Reny Picot Peppercorn Brie, sliced
  • 1 egg
  • 2 teaspoons garlic, crushed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried tarragon
  • 1/2 cup breadcrumbs
  • 1/2 cup marinara or pasta sauce
  • 2 tablespoons Parmesan cheese, grated

Directions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking dish with foil for easy cleanup.
  2. Prepare Chicken: Slice a pocket into the thickest part of each chicken breast. Stuff the pocket with slices of Reny Picot Peppercorn Brie, ensuring the cheese is well-centered. Press the edges of the chicken to seal.
  3. Coat the Chicken: In a bowl, lightly beat the egg with garlic, onion powder, and tarragon. Dip each chicken breast into the egg mixture, then roll in breadcrumbs to coat evenly.
  4. Bake the Chicken: Place the breaded chicken in the prepared baking dish. Bake on a lower rack for 35 minutes.
  5. Add Sauce and Cheese: Remove the chicken from the oven. Spread marinara sauce evenly over the top of each breast, then sprinkle with grated Parmesan.
  6. Finish Baking: Return the chicken to the oven on a higher rack. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  7. Serve: Allow the chicken to rest for 5 minutes before serving. Pair with a side of roasted vegetables or a crisp green salad for a complete meal.

Enjoy the rich, creamy kick of Reny Picot Peppercorn Brie in this elevated chicken dish!