Peppercorn Brie Stuffed Chicken with Spinach
Elevate your chicken dinner with this simple yet impressive recipe featuring Reny Picot Peppercorn Brie. The creamy, peppery Brie pairs perfectly with fresh spinach, turning everyday chicken into a gourmet delight.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces Reny Picot Peppercorn Brie, thinly sliced
- 1 handful fresh spinach, roughly chopped
- 2 tablespoons olive oil
Instructions
- Prepare Chicken: On a cutting board, place a chicken breast and press down gently with one hand. Using a chef’s knife, create a 3-inch-wide pocket in the thickest part, cutting about 3/4 of the way through without slicing completely. Repeat for all breasts.
- Season and Stuff: Season the chicken on all sides with salt and pepper. Stuff each pocket with slices of Reny Picot Peppercorn Brie and chopped spinach.
- Cook: Heat olive oil in a large skillet over medium-high heat. Add the stuffed chicken breasts and cook for 5-7 minutes on one side. Flip and cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Remove the chicken from the skillet and let rest for 2-3 minutes before slicing and serving.
Pair with: A crisp green salad, roasted vegetables, or herbed rice for a balanced meal.
Pear Camembert Squares